Preheat overn to 375F.
Heat 1 1⁄2 tablespoons olive oil in a sauté pan over medium-high heat.
Add the mushrooms to the pan and sauté for 2 to 3 minutes.
Add the onions, garlic, bell peppers, carrot, corn and potatoes and continue to sauté for 3 to 4 minutes
Remove the vegetables from the pan and set aside.
Heat the remaining oil in the pan over medium-high heat and begin browning the ground beef and sausage. Season with salt and pepper.
Add the ham and bacon and continue to cook for 3 minutes.
Stir the vegetables into the meat mixture.
Sprinkle the flour over the top of the filling, season with salt and pepper and stir to prevent lumps from forming.
While stirring, incorporate the broth into the filling and cook until slightly thickened.
Remove from heat and fold in the grated parmesan. Allow to cool.
In a small mixing bowl, whisk together melted butter and olive oil and lightly grease a 9×13-inch baking pan using a silicone brush.
Place 3-4 sheets of phyllo dough at a time on the lightly greased pan and tuck in any excess dough. Generously apply the butter mixture over the first layer of dough until evenly covered.
Place another 3-4 sheets of phyllo dough and spread the butter mixture over evenly. Repeat with one more time layer of phyllo dough and butter mixture.
Add and evenly spread the meat filling.
Repeat the same steps over the top of the filling by adding layers of 3-4 sheets of dough and butter mixture until all phyllo sheets and butter mixture are finished.
In a small mixing bowl, whisk together milk, egg, salt and pepper.
Cut the phyllo pie into 12 even pieces using a sharp knife and slowly pour and spread the milk mixture over the pie.
Transfer the baking pan into the preheated oven and bake for 35-40 minutes until the crust is crispy and golden brown on top.
Let the pie rest for 10-15 minutes and serve.
