• 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 brown onion, zucchini 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, brown onion, 
zucchini, celery and sliced mushrooms, breaking bacon up with a spoon, until 
golden, 5-6 minutes. 
• Add herb & mushroom seasoning and the plain flour, then cook until fragrant,
1 minute. Add the milk and cook, stirring, until thickened, 2 minutes. Season to 
taste with salt and pepper.

• 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 (3 sheets per person) 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 bacon and mushroom filo pie between plates to serve. Enjoy!