Beef Brisket & Red Wine Jus Filo Pie

• Meanwhile, thinly slice pear (see ingredients). • Finely chop onion (see ingredients), carrot, celery and garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a large bowl. • Meanwhile, add the butter to a small microwave-safe bowl and microwave in 10 second bursts, until melted.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Add carrot, celery and onion and cook until tender, 5-7 minutes. • Add garlic, tomato paste and mushroom powder (see ingredients) and cook until fragrant, 1-2 minutes. • Reduce heat to medium-low, then add red wine jus (see ingredients), chicken-style stock powder and the water and cook until slightly reduced, 1 minute. Season with salt and pepper.

• Remove brisket from the oven, then using two forks, pull brisket apart into small pieces. Pour veggie mixture over beef and stir to combine. • Lightly scrunch each sheet of filo pastry and place on top of beef mixture to completely cover. • Gently brush melted butter over to coat. • Bake pie until golden, 12-15 minutes.

• When the pie has 2 minutes remaining, add rocket leaves and pear to the bowl with toasted flaked almonds. • Add a drizzle of balsamic vinegar and olive oil. Season to taste and toss to coat.