Mexican Beef Pie

Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the butter, milk and the salt and mash with a potato masher or fork until smooth. Cover to keep warm.

SPICY! This is a mild spice blend, but if you’re sensitive to heat, feel free to add less. While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Cook the onion, corn and carrot, stirring, until softened, 5 minutes. Transfer the veggies to a bowl then add the beef mince to the pan. Cook, breaking up with a spoon, until browned, 3-4 minutes. Add the Tex-Mex spice blend and garlic and cook until fragrant, 1 minute. Add the passata, baby spinach leaves and a dash of water and stir until the spinach is wilted, 2 minutes. Return the veggies to the pan. Season to taste.

Preheat the grill to high. Transfer the Mexican beef mixture to a baking dish. Spoon over the mashed potato. Sprinkle with the shredded Cheddar cheese. Grill until the cheese is golden and melted, 5-10 minutes. TIP: Grills cook fast, so keep an eye on the pie!

While the pie is grilling, thinly slice the long red chilli (if using). Roughly chop the coriander.