• Bring a medium saucepan of salted water to the boil.
• Peel potato and cut into large chunks.
• Finely chop carrot and celery. Thinly slice onion.

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

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain potato, then return to pan.
• Add the butter and milk and mash until smooth.

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, celery and carrot with a generous pinch of salt, stirring, until softened, 4-5 minutes. Transfer to a bowl.
• Return pan to high heat and cook plant-based mince, breaking up with a spoon, until browned, 3-4 minutes.

TIP: For best results, drain the oil from the pan at the end of this step.

• To the pan with the veggie mince, add tomato paste, the water, chicken-style stock powder and the savoury seasoning. Stir to combine. 
• Add baby spinach leaves and cook, stirring, until just wilted, 1 minute.
• Return cooked veggies to pan, stirring to combine.

• Preheat grill to medium-high.
• Transfer veggie mince filling to a baking dish. Spread the mash over the top and sprinkle over Parmesan cheese. 
• Grill until the mash is golden, 5-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!
Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!

• Divide plant-based mince and spinach cottage pie between plates.
• Tear over parsley to serve. Enjoy!