Classic Beef & Cheesy Potato Top Pie

• Meanwhile, preheat grill to high.
• Grate carrot. 
• Trim Fioretto. Halve any thicker stalks of 
Fioretto lengthways. 
• Finely chop brown onion and garlic. 

• Heat a large frying pan over high heat.
• Add beef mince (no need for oil), carrot and 
onion and cook, breaking up with a spoon, until 
just browned, 4-5 minutes.
• Reduce heat to medium, then add Aussie spice 
blend, tomato paste and half the garlic and 
cook, stirring until fragrant, 1 minute.
• Add the brown sugar, stock concentrate and a 
splash of water, stirring, until slightly reduced, 
2-3 minutes. Season with salt and pepper
to taste.

 Transfer beef filling to a baking dish, then 
spread mashed potato over the top, smoothing 
it out with the back of a spoon.
• Sprinkle over Cheddar cheese. 
• Grill pie, until the cheese is melted and golden, 
8-10 minutes. 
TIP: Grills cook fast, so keep an eye on the pie!

• While pie is grilling, wash out frying pan and 
return to medium heat with a good drizzle of 
olive oil.
• Cook panko breadcrumbs (see ingredients), 
stirring, until golden brown, 2 minutes. 
• Add remaining garlic and a pinch of chilli flakes
and cook until fragrant, 1 minute. Transfer to a 
bowl and season to taste.
• Return frying pan to medium-high heat with a 
drizzle of olive oil. Cook Fioretto, tossing, until 
tender, 5-6 minutes. Season to taste.