• 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 plant-based butter (for the mash) and plant-based milk to potato and season with salt. • Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, preheat oven grill to high. • Finely chop celery and brown onion. • Drain sweetcorn. Drain and rinse black beans. • In a small bowl, combine panko breadcrumbs (see ingredients) and a drizzle of olive oil. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and celery until tender, 4-5 minutes. • Add corn and black beans and cook until tender, 2-3 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add Mexican fiesta spice blend and garlic paste and cook, stirring, until fragrant, 1-2 minutes.

• Add enchilada sauce, vegetable stock powder, and the water, then simmer until slightly thickened, 1-2 minutes. • Remove from heat then stir in baby spinach leaves, the plant-based butter (for the sauce) and a pinch of brown sugar, until wilted.

• Transfer bean filling to a baking dish. Spread mash on top using the back of a spoon. • Sprinkle over panko and drizzle with olive oil, then grill until golden, 8-10 minutes. TIP: Grills cook fast, so keep an eye on the pie! TIP: Drizzling with olive oil helps the topping to crisp and brown!

• Divide plant-based Mexican black bean & veggie pie between plates. • Tear over with coriander to serve. Enjoy!