Step 1

Preheat the oven to 400F/200C.

Step 2

Carefully shred the Brussels sprouts on a mandoline (or with a knife or food processor).NOTE: I do it with a cut resistant glove which takes out the mandoline fear-factor! Make sure that the sprout is stable on the slicer under the guard before slicing. Set aside.

Step 3

Melt 1 tablespoon of the butter in a large pan, then add the carrots and celery and cook, stirring, for 7 minutes or until soft, then add the shredded sprouts and cook for a further 5 minutes. Remove from the pan and set aside.

Step 4

Melt another 2 tablespoons of butter to the pan, then add the garlic and sage and cook for 1 minute. Stir in the flour and cook for 2 minutes.

Step 5

Whisk in the vegetable stock, a little at a time, then add the milk a little at a time, whisking well. Reduce the heat and simmer for 5 minutes or until the mixture is thick and creamy. Stir in all the cooked vegetables, salt and pepper and nutmeg. Heat for 2 minutes.

Step 6

Pour the creamy sprout mixture into a heat proof baking dish and sprinkle with the parmesan.

Step 7

Spray a sheet of filo pastry with spray oil or brush with oil. Loosely scrunch the sheet and place on top of the creamy sprout mixture. Repeat until the whole pie is covered.

Step 8

Place in the oven and bake for 25 minutes or until the filo is lightly browned.