• Preheat grill to high. 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 plant-based butter and plant-based milk to the potato and season with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, finely chop garlic and carrot. Thinly slice leek. Roughly chop tomato.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based mince, carrot and leek, stirring, until softened, 6-7 minutes. • Add garlic, garlic & herb seasoning and tomato paste, and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add vegetable stock powder, the brown sugar and water, and simmer until slightly thickened, 2-3 minutes. Season with pepper.

• Transfer veggie mince filling to a baking dish. Spread evenly with potato mash. • Sprinkle over sesame seeds and drizzle with olive oil. • Grill pie until golden, 8-10 minutes.

• Meanwhile, combine tomato, mixed salad leaves and a drizzle of vinegar and olive oil in a large bowl. Season to taste.

• Divide classic veggie mince potato topped pie between plates. • Serve with tomato salad. Enjoy!