Bring a medium saucepan of salted water to the boil. Peel potato, then cut into large chunks. Cut capsicum into small chunks. Finely chop garlic. Grate the carrot. Drain and rinse lentils.

Cook potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. Add plant-based butter (for the mash) and the salt, then mash until smooth. Stir through 1/2 the coconut cream. Cover to keep warm.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum 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 lentils, the water, vegetable stock pot and remaining coconut cream and simmer until thickened, 2-3 minutes. Season to with pepper to taste. Stir through salad 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.

Roughly chop herbs. Divide Caribbean lentil pie with creamy coconut mash topping between plates. Garnish with herbs to serve.