• Preheat oven to 220ºC/200ºC fan-forced. • Thinly slice leek. Grate the carrot. Finely chop garlic. Pick and finely chop rosemary leaves. Little cooks: Help pick the rosemary from the stems!

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook leek and carrot, stirring, until softened, 4-6 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic and rosemary and cook, stirring, until fragrant, 1 minute. • Reduce heat to medium, then add tomato paste, the water and beef-style stock powder and cook, stirring, until reduced, 1-2 minutes. Season to taste. TIP: Add a dash more water if the mince is dry!

• Transfer beef filling to a baking dish, then sprinkle over grated Parmesan cheese. Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful, the filling is hot!

• Add the butter to a small heatproof bowl and microwave in 10 second bursts until melted. • Brush each sheet of the filo pastry with the melted butter. Lightly scrunch each sheet of pastry and place on top of beef filling to completely cover. • Bake pie until the pastry is golden, 15-20 minutes.

• While the pie is baking, roughly chop avocado. • In a medium bowl, combine mixed salad leaves, avocado and a drizzle of balsamic vinegar and olive oil. Season to taste.

• Divide cheesy beef and filo pastry pie between plates. Serve with avocado and balsamic salad. Enjoy!