Mexican Beef 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 saucepan. Add the butter, milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

While the potatoes are boiling, preheat the grill to high. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the red onion, carrot and corn and cook, stirring, until softened, 5 minutes. Increase the heat to high and add the beef mince. Cook, breaking up with a wooden spoon, until browned, 3-4 minutes. Add the Tex-Mex spice blend and garlic and cook until fragrant, 1 minute. Add the passata and chopped baby spinach to the pan and stir until wilted, 2 minutes. Season to taste with salt and pepper.

Transfer the Mexican beef mixture to a medium baking dish and top with the mashed potato. Run a fork over the potato to create an uneven surface, then sprinkle over the shredded Cheddar cheese. Transfer to the grill until the cheese is golden, 5-10 minutes.

While the pie is grilling, cut the lime into wedges. Thinly slice the long red chilli (if using). Roughly chop the coriander. In a medium bowl, combine the sour cream with a generous squeeze of lime juice.