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

Cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. Add the 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 a medium-high heat. Cook the capsicum and carrot until softened, 4-5 minutes. Add the plant-based butter (for the sauce), garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. Add the lentils, the water, vegetable stock powder and remaining coconut cream and simmer until thickened, 2-3 minutes. Season to taste. Stir through the baby spinach leaves until wilted, 1-2 minutes.

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

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

Roughly chop the coriander. Divide the Caribbean lentil pie between plates. Garnish with the coriander to serve.