Deluxe Lamb Shoulder & Parmesan Pie

• Meanwhile, finely chop onion, carrot, celery and garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, carrot and celery until tender, 6-8 minutes. • Add garlic, tomato paste and Nan's special seasoning and cook until fragrant, 1-2 minutes.

• Reduce heat to medium-low, then add the water and cook until slightly reduced, 1-2 minutes. Season with salt and pepper. • Meanwhile, in a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. • Pour veggie mixture over lamb in the baking dish and stir to combine.

• Lightly scrunch each sheet of filo pastry and place on top of lamb mixture to completely cover. Gently brush melted butter over to coat. • Bake pie until golden, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with grated Parmesan cheese and bake until golden and crisp.

• While the pie is baking, trim green beans. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. • Transfer green beans to a medium bowl, then add rocket leaves and a drizzle of balsamic vinegar and olive oil. Toss to combine and season to taste.