Recipe by: Shirley Bradstock

6 sheets phyllo pastry
2 tbsp melted butter or oil
1tbsp oil
1 spring onion, chopped
3 cloves garlic, chopped
500g beef mince
2 beef stock cubes
3 rashers bacon, chopped
1 egg
1 1/2 cups dry breadcrumbs
12-15 crumbed mushrooms (garlic or golden)

Turn the oven on to 220°C.

Line a pie dish with several sheets of phyllo pastry brushed with melted butter or oil.  Heat 1 tbsp of oil in a pan and saute the onions and garlic until transparent.  Put the beef, crumbled stock cubes, bacon, egg and breadcrumbs into a large bowl.  Add the onion and garlic.  Mix well.

Press into a flattened disk into the pastry lined pie dish.  Place the frozen crumbed mushrooms on top and bake for 30 minutes. 

Serves 4-6