• 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 and plant-based 
milk to potato and season generously with salt. 
Mash until smooth.

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

• Meanwhile, preheat grill to high.
• Slice carrot into thin half-moons.
• Thinly slice celery, leek and spring onion. 
• Pick and finely chop rosemary (see 
ingredients). Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook carrot, leek and celery, tossing, until just 
tender, 3-4 minutes.
• Add plant-based mince and cook, breaking up 
mince with a spoon, until just browned, 
4-5 minutes. 

• Add tomato paste, garlic, rosemary and Nan’s 
special seasoning and cook until fragrant, 
1 minute.
• Stir in the water and stock concentrate, until 
slightly reduced, 1-2 minutes. Season to taste 
with salt and pepper.

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

TIP: Drizzling with olive oil helps the topping to crisp 
and brown! 
TIP: Grills cook fast, so keep an eye on the pie!

• Divide plant-based mince and veggie pie 
between plates.
• Top with spring onion to serve. Enjoy!