Italian Beef Ragu Pie

While the veggies are cooking, grate carrot. Thinly slice pear (see ingredients). Finely chop garlic. Pick and finely chop rosemary leaves (see ingredients). Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a large bowl. TIP: Run your fingers down the rosemary stalk to remove the leaves easily

Return the frying pan to high heat with a drizzle of olive oil. Cook carrot and beef mince, breaking up the beef with a spoon, until just browned, 4-5 minutes. Reduce heat to medium, then add rosemary, garlic & herb seasoning and garlic and cook until fragrant, 1 minute. Add tomato paste, beef-style stock powder, the water, a pinch of brown sugar and remaining butter and cook until slightly thickened, 2-3 minutes.

Preheat grill to high. Transfer beef filling to a baking dish, then spread evenly with cauli-potato mash. Sprinkle with grated Parmesan cheese. Bake pie until the top is lightly golden, 6-8 minutes.

While the pie is baking, add mixed salad leaves, pear and a drizzle of balsamic vinegar and olive oil to the toasted almonds. Season and toss to combine.