Slow-Cooked Steak & Mushroom Pie

• In medium bowl, combine diced beef, the plain flour and a pinch of salt and pepper. Toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, tossing once, 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: Add extra oil between batches if necessary.

• Return the frying pan to medium-high heat with the butter(for the filling) and a drizzle of olive oil. Cook mushrooms, stirring, until tender, 4-6 minutes. • Add the garlic, Aussie spice blend and tomato paste and cook until fragrant, 1 minute. • Remove from heat, then stir in the beef, celery, onion, Worcestershire sauce, beef-style stock powder and the water. • Transfer beef filling to a baking dish, season with salt and stir to combine. Cover tightly with foil, then bake in oven, until beef is tender, 1.5-2 hours.

• When the beef has 20 minutes remaining, remove foil and continue baking until sauce is thickened and reduced. • Meanwhile, boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter(for the mash) and milk to the potato and season generously with salt. Mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Preheat the grill to medium-high. • Evenly spread mashed potato over the beef mixture. Sprinkle over panko breadcrumbs (see ingredients) and drizzle with olive oil. • Grill the pie until golden, 5-10 minutes.