• Bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. Thinly slice leek. Finely chop garlic. • Grate carrot. • Rinse red lentils.

• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. • Add the plant-based butter (for the mash), plant-based milk and a generous pinch of salt, then mash until smooth. Cover to keep warm.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek and carrot until softened, 4-5 minutes. • Add plant-based butter (for the sauce), garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. • Add red lentils, the water, vegetable stock powder and coconut milk, stirring to combine. • Bring to a simmer, then cover with a lid (or foil) and cook, stirring occasionally, until lentils are soft, 20-22 minutes. Season with pepper. • Stir through baby leaves until wilted, 1-2 minutes.

• Preheat grill to high. • Transfer lentil filling to a baking dish, then top with potato mash. Run a fork over mash to create an uneven surface.

• Grill pie until lightly browned, 10-15 minutes.

• Divide Caribbean coconut lentil and veggie pie with mash topping between plates. • Tear over coriander to serve. Enjoy!