Step 1 Place a large saucepan over medium–high heat. Heat olive oil. Add onion and garlic; stir for 3–4 minutes, or until soft. Add beef and cook for 4–5 minutes, or until browned. Stir in chilli paste, mustard, flour and dried herbs; cook for 2–3 minutes.
Step 2 Add mushrooms, carrots and green beans to saucepan; cook, stirring, for 3–4 minutes. Add wine and stock; stir. Add tomatoes and lentils; bring to the boil. Reduce heat to low, cover pan and simmer, stirring occasionally, for 1 hour.
Step 3 Preheat oven to 190°C. Grease 6 x 1 1/2-cup-capacity pie dishes. Divide chilli beef among dishes. Cut filo sheets, 2 at a time, into quarters; scrunch and arrange over beef. Repeat process with remaining filo to cover all pies. Spray filo topping with olive oil; cook for 25–30 minutes, or until pastry is crunchy and golden.
Step 4 Meanwhile, microwave, boil or steam potatoes for 8–10 minutes, or until tender; mash with milk and table spread until smooth.
Step 5 Garnish pies with parsley and serve with mashed potato.