Peppercorn Gravy Beef & Veggie Filo Pie

• Heat a large saucepan over high heat with a generous drizzle of olive oil. Cook beef, turning occasionally, until browned, 2-3 minutes. Transfer to a plate.

TIP: If your pan is getting crowded, cook the beef in batches to ensure it browns and doesn't stew. TIP: The flour will char slightly in the pan, this adds to the flavour.

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook carrot, parsnip and celery until slightly softened, 4-5 minutes. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Add Aussie spice blend and crushed peppercorns, and cook until fragrant, 1 minute. • Return beef to the pan, then add gravy granules, Worcestershire sauce and the water. Stir to combine. • Reduce heat to low, season, then cover with a lid or tightly with foil. Cook, stirring occasionally, until veggies and beef are tender, 30-45 minutes.

TIP: If the filling looks dry, stir through a splash of water.

• Transfer beef mixture to a baking dish, then sprinkle over shredded Cheddar cheese.

Little cooks: Add the finishing touch by sprinkling the cheese on top.

• In a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. • 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, 15-20 minutes.

Little cooks: Kids can help scrunch the filo!