Pulled Beef Phyllo Pie & Sautéed Green Vegetables

Preheat your oven to 190 degrees Celsius.

Place the beef into an oven-proof dish. Season with salt and pepper. Add the minced garlic and rosemary.

Half fill the dish with water. Cover with foil and place into the oven.

Cook for 2 hours or until the beef is really tender and breaks apart easily.

Remove from the oven and pour off the water, then set aside to cool.

Once cool, remove all bones, fat, sinew, and rosemary. Pull the beef apart using two forks.

Heat a wok, add a little vegetable oil, then sauté the onions until golden brown.

Add the beef. Season with salt and pepper. Add some water, then the gravy granules.

Let the beef simmer until the gravy thickens and the beef is coated with smooth gravy.

Lightly grease a pie dish. Place one sheet of phyllo pastry at the bottom. Make sure the pastry is tucked into the corners and sides of the pie dish.

Top with another three sheets. If using a round pie dish, create a star effect with the sheets.

Place your beef filling onto the phyllo pastry.

Fold the pastry sides hanging over the dish to close the pie. Brush with the whisked egg.

Bake in the oven until golden brown and crispy. Move your pie closer to the top of the oven for even baking if needed.

Heat a wok, add a little vegetable oil, then add the green beans. Season with salt and pepper.

Sauté until you see some color on the beans but they should not be cooked completely soft. The beans should still be bright green. Remove from the pan.

Heat a griddle pan to smoking hot. Add a little vegetable oil, then add the baby marrow batons. Season with salt and pepper.

Grill the baby marrows until you see grill lines on the vegetables. Remove, then mix with the green beans.

Let the pie rest for about 5 minutes before cutting.

Serve with sautéed green vegetables on the side.