Loaded Double Tex-Mex Beef & Pork Pie
with Mashed Potato Topping & Sour Cream
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Get ready for a crowd-pleasing twist on a classic with this hearty Tex-Mex pie. A savoury blend of beef and pork mince is spiced to perfection and loaded with vibrant veggies, then tucked under a golden, cheesy mash potato blanket. Dollop with cool sour cream and a sprinkle of fresh chilli and coriander for a zesty finish that really sings.
Ingredients
1 packet
Baby Spinach Leaves
500 g
Beef & Pork Mince
1
Carrot
1 packet
Cheddar Cheese
(Contains: Milk)
1 packet
Coriander
1 tin
Sweetcorn
2
Garlic
1 packet
Light Sour Cream
(Contains: Milk)
1
Long Chilli
1 packet
Passata
3
Potato
1
Red Onion
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat)
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel the potato and cut into bite-sized chunks. Finely chop the red onion. Finely chop the garlic. Grate the carrot. Drain the sweetcorn.
• Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 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.
• While the potato is boiling, preheat the grill to high. In a large frying pan, heat a drizzle of olive oil over a high heat. • Add the onion, corn and carrot and cook, stirring, until softened, 5 minutes. Transfer the veggies to a bowl then add the beef & pork 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 with salt and pepper.
• Transfer the Mexican beef & pork mixture to a large baking dish. • Spoon over the mashed potato. Sprinkle with the shredded Cheddar cheese. • Transfer to the grill and cook until the cheese is golden and melted, 5-10 minutes.
• While the pie is grilling, thinly slice the long red chilli (if using). Roughly chop the coriander.
• Divide the Mexican beef & pork pie between bowls and top with a dollop of sour cream. Sprinkle the adults' portions with the coriander and chilli (if using). Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most found the dish delicious, though a few felt the overall flavour was mild and could use a boost.
- Ease of prep: Simple ingredients and straightforward steps make this an easy weeknight cook.
- Suggestions: Adding extra Tex-Mex spice or seasoning the mince generously helps build a fuller, more satisfying flavour.
- Portions: Some felt the meat quantity was a little light; scaling up the mince slightly would make it more filling for hungry households.
