• 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.

• Meanwhile, preheat grill to high. • Thinly slice brown onion. • Finely chop garlic. • Thinly slice zucchini into half-moons. • Drain and rinse cannellini beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced mushrooms, stirring, until slightly browned and softened, 2-3 minutes. • Add zucchini and onion and cook, stirring, until tender, 4-5 minutes.

• Add cannellini beans, garlic, herb & mushroom seasoning and a drizzle of olive oil to pan, then cook, stirring until fragrant and slightly tender, 2 minutes. • Stir in light cooking cream and the water and simmer, until slightly reduced, 1-2 minutes. • Remove from heat, then add baby spinach leaves, stirring until wilted. Season to taste.

• Transfer mushroom filling into a baking dish and evenly spread mashed potato over the top. Drizzle generously with 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 rustic mushroom and white bean pie with mashed potato topping between plates to serve. Enjoy!