Step 1

Preheat oven to 200C and remove the filo pastry from the freezer to allow it to thaw.

Step 2

Heat a large frypan on medium to high heat, add one tbs olive oil and then cook the steak strips in batches until caramelised. Season with salt and pepper. Once browned, set aside in bowl. In the same pan, add in another 1 tbs of olive oil and then cook the onions, garlic and mushrooms for a few minutes until they begin to soften.

Step 3

Add in the mustard, beef stock, Worcestershire sauce, Heinz Beanz and season with salt and pepper, stirring through. Return the steak to the pan, along with any juices, and gently cook on a medium heat for a minute until well combined.

Step 4

Remove pan from the heat and gently stir through cream. Add the filling to your pie dish.

Step 5

For the pasty, unroll the filo and then, using one sheet at a time, scrunch it up and gently place onto the top of the pie, continually adding the pasty until the entire pie surface is covered. Brush or drizzle the pastry with melted butter and bake for 20 - 30minutes or until the pastry is golden and crunchy.

Step 6

Serve immediately with a side of mashed potato and your choice of green vegetables.