Air Fryer Veggie Pie

This comforting air fryer vegetable pie is packed with carrots, parsnips, mushrooms, onions and leeks, all cooked in a delicious herby vegetable gravy and finished with a golden, crispy filo pastry topping. It's a lovely way to use up vegetables you already have in the fridge and makes a simple, affordable midweek meal for the whole family. For extra vegetables, try adding a handful of frozen peas or sweetcorn, or stir a teaspoon of wholegrain mustard into the gravy for a little extra depth of flavour. I love scrunching the filo pastry over the top rather than laying it flat, as it creates lots of lovely crispy, flaky edges. Serve with steamed greens, buttery peas and a generous helping of mash for the ultimate comforting dinner. Clare's tip: If your vegetables need a little longer, simply cook the filling for a few extra minutes before adding the pastry. Make sure your ovenproof dish fits comfortably inside your air fryer and that the filo topping has enough clearance from the heating element.