Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Thinly slice the celery. Finely chop the garlic. Grate the carrot. Roughly chop the parsley. Drain and rinse the lentils.

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

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

Preheat the grill to high. Transfer the lentil mixture to a baking dish. Top with the mashed potato. 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 the coriander. Divide the Caribbean lentil and veggie pie between plates. Sprinkle with the coriander to serve.