• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Add the butter, Aussie spice blend and the milk, then mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes!

• Meanwhile, thinly slice onion and celery. Grate the carrot. Drain the sweetcorn. Little cooks: Under adult supervision, older kids can help grate the 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, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

• Wash and dry the frying pan, then return to 
medium-high heat with a drizzle of olive oil. 
Cook beef mince, diced bacon, celery and carrot, breaking 
up mince with a spoon, until just browned,
6-7 minutes.
• Add All-American spice blend and tomato 
paste and cook, stirring until fragrant, 
1-2 minutes.
• Add the water and cook until slightly thickened, 
1-2 minutes. Stir through caramelised onion
and season to taste.

• Preheat grill to medium-high. Transfer the mince and bacon filling to a baking dish, then spread the potato mash over the top. • Sprinkle over shredded Cheddar cheese. Grill pie until lightly golden, 5-8 minutes. Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie. Careful the filling might be hot!

• Divide hearty beef, bacon and caramelised onion pie between plates. Enjoy!