Cheesy Beef & Filo Pastry Pie

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook sliced 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 chicken-style stock powder and cook, stirring, until reduced, 1-2 minutes. Season with salt and pepper to taste. 

TIP: Add a dash more water if the mince is dry! 

• Transfer beef mixture to a baking dish, then sprinkle over grated Parmesan cheese. 

Little cooks: Take the lead by sprinkling the cheese on top. Careful, the filling is hot! 

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

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

Little cooks: Help combine all the ingredients for the salad!