Loaded Tex-Mex Beef & Pork Pie

• Add potato to the saucepan of boiling water  
and cook until easily pierced with a fork,  
10-15 minutes. Drain and return to the pan.
• Add the butter, milk and salt and mash with a 
potato masher or fork until smooth. Cover with a lid 
to keep warm. 
Little cooks: Get those muscles working and help mash 
the potatoes!

• While the potato is boiling, preheat grill to high. 
• In a large frying pan, heat a drizzle of olive oil over 
a high heat. Add onion, corn and carrot and cook, 
stirring, until softened, 5 minutes. Transfer veggies 
to a bowl. 
• Add beef & pork mince to the pan, then cook, 
breaking up with a spoon, until browned,  
3-4 minutes. 
• Add Tex-Mex spice blend and garlic and cook until 
fragrant, 1 minute.
• Add passata, baby spinach leaves and a dash  
of water and stir until the spinach has wilted,  
2 minutes. Return veggies to the pan. Season to 
taste with salt and pepper.  

• Transfer beef & pork mixture to a baking dish. 
Spoon over mashed potato. Sprinkle with Cheddar 
cheese.
• Transfer to the grill and cook until the cheese is 
golden and melted, 5-10 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, thinly slice long chilli 
(if using). 
• Roughly chop coriander.