• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks, then place in a baking dish.
• Drizzle with olive oil, season with salt and toss to coat. Roast until almost tender, 20-25 minutes.
• Meanwhile, thinly slice leek and celery.

Little cooks: Help toss the potato chunks!

• When the potato has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, leek, celery and sliced mushrooms, breaking bacon up with a spoon, until 
golden, 5-6 minutes.
• Add garlic & herb seasoning and the plain flour and cook until fragrant, 1 minute.
• Add the milk and cook, stirring, until thickened, 2 minutes. Season with salt and pepper to taste. 

• Pour creamy filling over potato in the baking dish.
• In a small microwave-safe bowl, add the butter, then microwave in 10 second bursts until melted.
• Lightly scrunch each sheet of filo pastry and place on top of pie filling to completely cover. Gently brush melted butter over to coat.
• Bake pie, until golden, 15-20 minutes. 

Little cooks: Take the lead and help scrunch the filo pastry and brush the butter. 

• Divide hearty bacon and mushroom filo pie between plates to serve. Enjoy!