Smokey Beef & Caramelised Onion Pie

• Thinly slice brown onion.
• Grate carrot.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook onion, stirring, 
until softened, 5-6 minutes.
• Reduce heat to medium. Add the balsamic
vinegar, brown sugar and a splash of water and 
mix well. Cook until dark and sticky, 
3-5 minutes. Transfer to a bowl. 

• Wipe out frying pan and return to medium-high 
heat with a drizzle of olive oil.
• Cook beef mince and carrot, breaking the mince
up with a spoon, until just browned, 
4-5 minutes.
• Add All-American spice blend and tomato 
paste and cook, stirring until fragrant, 
1-2 minutes.
• Add the water and stock concentrate and 
cook until slightly thickened, 1-2 minutes. Stir 
through cooked onion. 

• Preheat grill to medium-high. 
• Transfer beef filling to a medium baking dish 
and evenly spread with mash.
• Sprinkle over Cheddar cheese.
• Grill pie, until lightly golden, 5-8 minutes. 

TIP: Grills cook fast, so keep an eye on the pie! 
Little cooks: Join in on the fun by smoothing the 
mash mixture evenly over the pie! 

• While the pie is grilling, roughly chop tomato.
• In a medium bowl, combine a drizzle of the 
white wine vinegar and olive oil, then season 
with salt and pepper.
• Add mixed salad leaves and tomato to the 
bowl. Toss to coat. 

Little cooks: Take the lead by tossing the salad!