Loaded Double Tex-Mex Beef & Pork Pie

• 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.