• 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 celery. • Grate carrot. • Trim green beans and roughly chop.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, 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 the water and cook until thickened, 2-3 minutes. Season to taste.

• Preheat grill to high. • Transfer filling to a baking dish. Spread mash on top using the back of a spoon. • 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 large bowl. • Season, then add celery and mixed salad leaves. Toss to combine.

• Divide Mumbai-spiced mushroom and veggie pie between bowls. Sprinkle with flaked almonds to serve. • Serve with garden salad. Enjoy!