Turkey, leek and mushroom pie

Instructions

1. Preheat your oven to 180°C/fan 160°C/gas 4.
2. Spray a large, deep, non-stick frying pan with low-calorie cooking spray and put it over a medium-high heat. Add the leeks, mushrooms and onion, and cook for 5-6 minutes, stirring frequently, until softened.
3. Stir in the cornflour and mustard powder, and cook for a further minute. Increase the heat to medium-high and stir in the stock. Blitz 2 ladlefuls of the mixture using a stick blender or food processor until smooth, then return to the pan.
4. Stir through the turkey, then bring to a simmer until piping hot. Remove from the heat and stir through the parsley and lemon juice. Season to taste.
5. Tip the mixture into a large pie or gratin dish.
6. Tear the filo sheets in half, then scrunch and put on top to cover the pie filling evenly.
7. Spray with low-calorie cooking spray and bake for 20-25 minutes, until the top is golden and crisp and the filling is bubbling. At the same time, boil the beans for 3-4 minutes, then drain.
8. Divide the pie between 4 bowls and serve hot, with the beans.