• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into bite-sized chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato and return to the pan. Add the plant-based butter and plant-based milk. Season generously with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, finely chop garlic. • Grate the carrot. Finly chop celery. Pick and finely chop rosemary.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot, celery and rosemary until softened, 4-5 minutes. • Add plant-based mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add tomato paste, garlic & herb seasoning and 1/2 the garlic and cook until fragrant, 1 minute. • Reduce heat to medium. Add the water, Worcestershire sauce and stock concentrate and cook, until slightly reduced, 1-2 minutes. TIP: Add a dash of water to loosen the mixture, if needed.

• Preheat the grill to medium-high. • Transfer the filling to a baking dish. Spread the mash over the top. Drizzle with olive oil. • Grill until golden, 5-10 minutes. TIP: Grills cook fast, so keep an eye on the pie!

• Meanwhile, trim green beans. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing until tender, 3-4 minutes. • Add baby spinach leaves and remaining garlic and cook until wilted, 1-2 minutes. • Season to taste, then remove pan from heat.

• Roughly chop parsley. • Divide plant-based cottage pie with mash potato topping and the garlicky greens between plates. • Garnish with parsley to serve. Enjoy!