• 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 boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. 
• Return saucepan to medium-high heat with the plant-based butter and a drizzle of olive oil. Cook garlic paste until fragrant, 1 minute.
• Remove from heat then return potato and add the plant-based milk. Season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• While potato is boiling, preheat grill to high.
• Slice zucchini into thin half-moons.
• Trim and roughly chop green beans.
• Drain and rinse lentils.
• Cut chicken tenderloin into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook chicken, tossing occasionally, until cooked through, 5-6 minutes. Add zucchini, green beans and soffritto mix, until browned and cooked through, 2-3 minutes. • Reduce heat to medium, then add tomato paste, chermoula spice blend and lentils. Cook until fragrant, 1-2 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

• To the filling, stir in coconut milk, the water, vegetable stock powder and a pinch of the brown sugar. Simmer, until slightly thickened, 2-3 minutes. Season to taste.

• Transfer filling to a baking dish and evenly spread garlic mash potato over the top with a drizzle of olive oil.
• Grill until lightly golden, 8-10 minutes.

TIP: Drizzling with olive oil helps the topping to crisp and brown!

• Divide Moroccan chicken and lentil veggie pie with mash topping between plates.
• Top with flaked almonds to serve. Enjoy!