Beef Brisket and Bacon Pie with Rosemary Roasted Parsnip

Steps

1. Cook vegetables Preheat oven to 220°C. Cut parsnip and carrot into long wedges and toss on a lined oven tray with first measure of rosemary leaves and a drizzle of oil. Season and roast in oven on lower oven rack for 25-30 minutes until tender and golden.
2. Cook pastry Cut pastry in half at an angle so you end up with two triangles. Place on a lined oven tray and sprinkle over poppy seeds, pecorino cheese and second measure of rosemary. Bake in oven, above vegetables for about 10- 15 minutes until golden and puffed.
3. Cook brisket Finely dice onion. Heat a drizzle of oil in a pot on medium-high heat. Cook onion and bacon mince for 2-3 minutes until golden. Add pie spices and cook for about 1 minute until fragrant. Add brisket to pot along with any sauce from pack.
4. Add water measure and 1/4 tsp salt and bring to a simmer. Cover with a lid, reduce heat to medium and cook for about 10 minutes, stirring occasionally, until sauce is thick. Break up brisket with a spoon, stir through spinach and season to taste.
5. Serve roasted vegetables and beef brisket topped with pecorino and pastry.