Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.

Chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, trim the carrot, then coarsely grate (no need to peel). Halve, peel and chop the onion into small pieces.

Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the plant-based burgers to the pan and use a spoon to mash into a mince-like texture as it cooks. Add the onion and carrot and cook until the veg has softened and the plant-based mince is browned, 5-6 mins. IMPORTANT: Ensure they're piping hot throughout.

Meanwhile, peel and grate the garlic (or use a garlic press).

Add the garlic, Mexican style spice mix, tomato puree and half the balsamic vinegar to the frying pan. Fry, stirring, 1-2 mins.

Stir in the vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened, 3-4 mins.

Stir in the butter (see pantry for amount) until melted. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Meanwhile, preheat your grill to high. Grate the cheese.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

Transfer the pie mixture into an ovenproof dish. Spread the mash over the top in an even layer and top with the grated cheese.

Pop under the grill until golden and bubbling, 5-6 mins.

While the pie cooks, in a medium bowl, combine the remaining balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

When the pie is cooked, toss the baby leaves through the dressing. TIP: Don't add the leaves too early or they'll go soggy.

Share the Mexican spiced veggie cottage pie between your serving plates.

Serve the baby leaf salad alongside.