Preheat the oven to 180°C/350°F/Gas Mark 4.

Thinly slice the mushrooms. Dice the shallot. Crush the garlic. Grate the cheddar cheese.

Trim and halve the carrots, then cut them into quarters. Place the carrots onto a baking tray and drizzle them with oil. Place them into the oven and cook for 30 minutes.

Heat a frying pan. Once hot, add the shallot and cook for 4 minutes. Add the mushrooms and fry for 6 minutes. Add the garlic and cook for 1 minute.

Add the crème fraîche, 100 ml of water, and vegetable stock. Combine well. Bring to a boil, reduce the heat, and then simmer for 3 minutes.

Add the baby spinach and cook for 2 minutes. Take off the heat and stir in the truffle zest and cheddar cheese until mixed through.

Place the mushroom filling in an ovenproof dish. Cut the filo pastry into 8 even squares. Roughly scrunch each square and place on top of the pie filling, making sure everywhere is covered. Place in the oven and cook for 15 minutes.

Cut the pie in half and place on a plate. Serve with the roasted carrots on the side.