Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Cut capsicum into bite-sized chunks. Finely chop garlic. Grate the carrot. Drain and rinse lentils. TIP: Save time and get more fibre by leaving the potato unpeeled!

Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to pan. Add the plant-based butter and plant-based milk. Season generously with salt. Mash until smooth.

While potato is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook capsicum and carrot, stirring, until softened, 4-5 minutes. Add garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. Add drained lentils, the water, coconut milk and vegetable stock powder (see ingredients). Simmer until thickened, 2-3 minutes. Stir through mixed leaves until wilted, 1 minute. Season with salt and pepper.

Preheat grill to high. Transfer lentil mixture to a baking dish. Top with the mash. Run a fork through the mash to create an uneven surface. Drizzle with olive oil. TIP: The oil will help the top brown under the grill!

Grill the pie until lightly browned, 8-10 minutes.

Roughly chop herbs. Divide Caribbean lentil and veggie pie between plates. Sprinkle with chopped herbs to serve.