Photography: Alan Benson

By Lucy Nunes

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly, Kid friendly, Low cholesterol, Low fat
Course: Lunch, Main
Favourite flavours: Beef, Cakes/baking, Saucy

INGREDIENTS

2 tablespoons oil
1 onion, finely chopped
1 carrot, diced
2 celery stalks, diced
1 leek, finely sliced
400g beef mince
420g can Heinz Boston Bull Mean Beanz
8 sheets filo pastry
40g butter, melted

METHOD

1. Preheat oven to 220°C or 200°C fan. Heat oil in a large frying pan on medium. Cook onion, carrot, celery and leek for 10 minutes, stirring, until soft. Add mince and cook on high for 5 minutes, stirring to break up lumps, until brown. Add beans and ¼ cup water and season to taste. Spoon mixture into a shallow 5-cup ovenproof dish or four 1¼ cup ramekins.

2. Stack four sheets of filo, brushing with melted butter between each layer. Roll up loosely and cut into 1cm strips. Repeat with remaining filo sheets and butter. Loosen pastry slightly with fingers and place over bean mixture. Bake for 10 minutes, until golden and heated through. Serve hot.