Method

1. Mix the flour and mustard powder together and season with salt and pepper.
2. Coat the diced beef in the flour mix.
3. Heat 2 tsp olive oil in a casserole dish and once very hot add the beef, brown all over, remove from pan and set aside.
4. Add the onion, carrot, and celery to the same pan with a pinch of salt and cook for 5 minutes until beginning to soften.
5. Add the mushrooms and garlic and cook for a further 2 minutes.
6. Add the beef back to the dish and add the stock, herbs of choice, Worcestershire sauce, tomato ketchup and mix well.
7. Bring to a simmer and then turn down the heat and cook on low or in the oven (150 degrees Celsius) for 1.5 hours until beef is tender.
8. Once ready, remove from oven and add to a pie dish.
9. Scrunch the filo sheets with your hands and place on top of the mix.
10. Drizzle with the remaining tsp olive oil and cook in the oven for 25 minutes at 180 until the pastry is golden.