• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, preheat grill to high. • Finely chop brown onion and garlic. • Grate carrot. • Drain and rinse cannellini beans. • Finely chop long chilli (if using).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced mushrooms, stirring, until slightly browned and softened, 2-3 minutes. • Add carrot and onion and cook, stirring, until tender, 4-5 minutes.

• Add cannellini beans, garlic, herb & mushroom seasoning and a drizzle of olive oil to pan, then cook, stirring until fragrant and slightly tender, 2 minutes. • Stir in light cooking cream, the water and vegetable stock pot (see ingredients), then simmer, until slightly reduced, 1-2 minutes. • Remove from heat, add baby spinach leaves, stirring, until wilted. Season to taste with salt and pepper

• Transfer mushroom filling into a baking dish and evenly spread mashed potato over the top. Drizzle generously with olive oil. • Grill pie, until lightly golden, 8-10 minutes. TIP: Drizzling with olive oil helps the topping to crisp and brown!

• Divide creamy mushroom and white bean pie between plates. • Sprinkle over chilli to serve. Enjoy!