• 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. 

• While the potatoes are cooking, finely chop garlic, 
celery and leek.
• Roughly chop baby spinach leaves.
• Drain and rinse black beans. 
• Drain sweetcorn.
• 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 leek and celery, stirring, until tender,
4-5 minutes.
• Add black beans and corn 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 and cook, stirring until fragrant, 
1-2 minutes. 

• Add enchilada sauce, stock concentrate and the 
water, then simmer until slightly thickened,
1-2 minutes.
• Remove from heat, then stir in spinach, the 
plant-based butter (for the sauce) and a pinch of 
brown sugar, until spinach is wilted.
• Season to taste with salt and pepper. 

• Preheat oven grill to high.
• Transfer bean filling to a baking dish. Spread mash
on top using the back of a spoon.
• Sprinkle over panko mixture 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 Mexican bean and veggie-loaded pie between 
plates. Tear over coriander to serve. Enjoy!