• 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. • 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.

• In a large frying pan, heat a drizzle of olive oilover high heat. • Cook zucchini, green beans and soffritto mix, until tender, 4-5 minutes. • Reduce heat to medium then add tomato paste, chermoula spice blend and lentils. Cook until fragrant, 1-2 minutes.

• To lentils, 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 lentil veggie pie between plates. • Top with flaked almonds to serve. Enjoy!