• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to saucepan. Add the plant-based butter and the plant-based milk, then season generously with salt. Mash until smooth.

• Meanwhile, finely chop brown onion and garlic. • Thinly slice cucumber into half-moons. • Grate carrot. • Trim green beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and sliced mushrooms until just browned, 5-6 minutes. • Add carrot and cook until softened, 2-3 minutes. Add tomato paste, Mumbai spice blend and garlic and cook until fragrant, 1 minute. • Add baby spinach leaves, vegetable stock powder, coconut milk and a splash of water and cook until thickened, 1-2 minutes. Season to taste.

• Preheat grill to high. • Transfer filling to a baking dish. Spread mash on top using the back of a spoon. Sprinkle with flaked almonds. • Grill until golden, 8-10 minutes. TIP: Grills cook fast, so keep an eye on the pie!

• While the pie is grilling, combine a drizzle of white wine vinegar and olive oil in a medium bowl. • Season, then add cucumber and mixed salad leaves. • Toss to combine.

• Divide Indian-spiced mushroom and veggie pie between plates. • Serve with garden salad. Enjoy!