Louisiana Beef & Caramelised Onion Pie

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

SPICY! The spice blend is mild, but use less if you're sensitive to heat. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the beef mince and carrot, breaking the mince up with a spoon, until just browned, 4-5 minutes. Add the Louisiana spice blend, garlic and tomato paste and cook, stirring, until fragrant, 1-2 minutes. Add the water (for the sauce) and beef-style stock powder and cook until slightly thickened, 1-2 minutes. Stir through the caramelised onion.

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

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