• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. Thinly slice button mushrooms. Finely chop onion (see ingredients). • In a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook mushrooms and onion until browned and softened, 5-7 minutes. • Reduce heat to medium, then add herb & mushroom seasoning, garlic and the plain flour and cook until fragrant, 1-2 minutes. • Remove pan from heat, then add cream (see ingredients), baby leaves and the water and a drizzle of white wine vinegar. Stir to combine and season to taste.

• When the potatoes and carrots are done, transfer them to a baking dish along with the mushroom filling. Stir to combine. • Lightly scrunch each sheet of filo pastry and place on top of mushroom filling to completely cover.

• Gently brush melted butter over to coat pastry. • Bake pie until golden, 15-20 minutes.

• Divide rustic roast potato and mushroom filo pie between plates. Enjoy!