Beef, Bacon & Mushroom Pie

Trim the baby broccoli and halve lengthways. Finely chop the garlic. Pick and finely chop the rosemary leaves (see ingredients). Slice the lemon into wedges. In a medium bowl, combine the panko breadcrumbs (see ingredients), rosemary, a drizzle of olive oil, 1/2 the garlic and a pinch of salt and pepper. Preheat the oven grill to high.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the bacon, sliced mushrooms and soffritto mix, breaking up with a spoon, until softened and golden, 5-6 minutes. Add the remaining garlic, and cook until fragrant, 1 minute. Return the beef to the pan, along with the beef-style stock powder and red wine jus and cook until slightly reduced, 2-3 minutes.

Preheat the grill to high. Transfer the beef and bacon filling to a medium baking dish. Spread the mash over the top with the back of a spoon. Sprinkle the rosemary pangrattato over the pie. Grill until lightly golden, 8-10 minutes.

While the pie is grilling, wipe out the frying pan and and return to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli, tossing until tender, 5-6 minutes. Add a squeeze of lemon juice, then season to taste.

TIP: Add a dash of water to the pan to help speed up the cooking process!