Creamy Beef & Mushroom Filo Pie

Heat olive oil in a French oven over medium-high heat. Brown the diced beef in batches. Remove and set aside.

Sauté the diced onion until softened, then add the minced garlic and cook for 1 minute. Add the sliced mushrooms and cook until golden.

Stir in the tomato paste, dried thyme, smoked paprika, and Worcestershire sauce. Return the beef to the pan and add the beef stock.

Simmer uncovered (or with the lid slightly ajar) for 15-20 minutes until the sauce reduces and the beef is tender.

Stir in the cream cheese over low heat until the mixture is creamy. Season with salt and pepper to taste, then let cool slightly.

Crinkle the filo pastry sheets and layer them on top of the filling, spraying each sheet with olive oil spray as you go.

Bake at 180°C fan (200°C conventional) for 25-30 minutes until golden and crisp.