Cheesy Lamb & Filo Pastry Pie

• Heat a large frying pan over high heat. Cook sliced leek and carrot, stirring, until softened, 4-6 minutes. • Add lamb mince (no need for oil!) 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 to taste.

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

• Transfer lamb mixture 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 lamb 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.