Legendary St Stephen’s Day pie

Method

1. 40g of butter in a saucepan on a medium heat. Sprinkle the flour on top and cook in the melted butter. You are essentially making a type of roux sauce.

2. Ladle in spoons of the hot cooking stock to the saucepan and stir constantly until you get a runny sauce-like texture. Stir in 1 tablespoon of wholegrain mustard (or more if you like mustard). There is no need to season this sauce because the seasoning comes from the salty stock made when the ham was boiled the day before.

3. Spoon the meat and frozen vegetables into a very large baking dish. Pour the sauce on top.

4. The next step is messy but gives very satisfying crispy bits on the top of the pie!

5. Melt 200g of butter in the microwave on a large plate.

6. Take each sheet of filo into your hand and crumple it lightly into a ball dip the crumpled piece of pastry into the melted butter and then place on top of the ingredients in the baking dish. Continue until the baking dish is completely covered.

7. Cook in a fan oven heated to 180°C for 35-40 minutes. Serve with plenty of buttered mash.