• 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. 
Little cooks: Get those muscles working and help mash the potatoes!

• Meanwhile, finely chop celery and carrot.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes (for best results, drain oil from pan before adding the veggies).

• Stir in celery and carrot and cook, tossing, until softened, 4-5 minutes. • Add garlic paste, Italian herbs and tomato paste and cook until fragrant, 1 minute.

• Stir in the water, vegetable stock powder and brown sugar and cook until slightly thickened, 2-3 minutes.

• Add baby spinach leaves and cook until just wilted, 1 minute. Season to taste.

• Preheat grill to medium-high.

• Transfer veggie filling to a baking dish. Spread mash over the top. Sprinkle over Parmesan cheese.

• Grill until the mash is golden, 5-10 minutes.

Little cooks: Join in on the fun by smoothing the mash evenly over the pie! 

• Divide Italian plant-based beef and spinach pie with cheesy potato topping between plates to serve. Enjoy!