Vegetable Filo Pie

I was in the mood for cooking up a storm, the slow cooker was on for hubby's tea (this piece of equipment is an absolute god send for cooking his food. I just throw the ingredients in and turn it on)! I fancied something that was full of vegetables with a creamy sauce and this is what I concocted, it was very tasty, filling and filled the craving.

Ingredients
1 large carrot
1 large onion
½ head of cauliflower
½ head of broccoli
150g green beans
1 tsp dried thyme
2 tsp English mustard
1 tbsp flour
4 tbsp nutritional yeast (or more if you want a more 'cheesy taste')
500ml soy milk
Salt and pepper
Filo pastry x 4 sheets

Method
Turn on your oven to 180°C. Dice the onion and carrot and cut the cauliflower and broccoli into small florets. Saute the onion in a little olive oil for 3 minutes and add the rest of the vegetables. Continue to saute until the vegetables start to go soft. Add the thyme and mustard and stir to combine thoroughly. Next add the flour and stir to combine, cook for a couple of minutes. Slowly add the milk whilst stirring until all the milk has been added. Next add the nutritional yeast and stir through the mixture. Slowly bring to a simmer and the mixture will start to thicken. Add salt and pepper to taste. Try a little and add more mustard, nutritional yeast or salt and pepper to your desired taste. Spoon into a baking dish and lay the filo over the top creating waves in the pastry. Bake for 20-25 minutes in the oven. Whilst the pie is in the oven boil some potatoes ready to mash to serve with the pie.