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Slice 4 shallots finely and 2 leeks into big chunks. Chop 450g of button mushrooms into quarters.
Pre heat oven to 190C/375F static
Heat up 3 tbsp olive oil in a large pan (ideally one that can go in the oven like a cast iron). Add the shallots with a pinch of salt and cook for 3-4 minutes. Add the leeks, cook for 4-5 minutes then add the mushrooms, let them cook until they reduce in size and change colour.
Add in ½ tsp dry rosemary, ½ tsp dry thyme, 2 tsp mustard, black pepper and mix to combine. Add 2.5 tbsp flour, mix to combine then add 250ml of milk, 100 ml of vegetable stock, 1 tbsp of soy sauce and let it cook for 5-7 minutes until reduced and creamy. Adjust salt and pepper. Let it sit while you prepare the topping.
If using a pan that doesn't go in the oven, transfer it to a baking tray.
Brush each sheet of phyllo pastry with olive oil. You'll need about 12-14 sheets depending on the size of the pan. The one I used was 30cm/12 inches
After brushing each sheet, crumple it with your hands. Cover the filling with the crumpled filo sheets, until the surface is fully covered.
Sprinkle sesame seeds and bake for 25/30 minutes or until golden, crisp and cooked through.