• 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 butter and milk to potato and season with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes (for best results, drain oil from pan before adding the carrot). • Stir in soffritto mix, cook tossing until softened, 4-5 minutes. • Add garlic paste, Italian herbs and tomato paste and cook until fragrant, 1 minute. • Stir in the water, vegetable stock powder and the brown sugar and cook until slightly thickened, 2-3 minutes. • Add baby spinach leaves and cook until just wilted, 1 minute. Season to taste.

• Preheat grill to medium-high. • Transfer 'beef' filling to a baking dish. Spread mash over the top. Sprinkle over shaved Parmesan cheese. • Grill until the mash is golden, 5-10 minutes.

• Divide Italian 'beef' and spinach pie with cheesy potato topping between plates to serve. Enjoy