Smokey Double 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 chicken stock pot and cook until slightly thickened, 1-2 minutes. Stir through caramelised onion.

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

• 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. Toss to coat.