• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water 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, then mash until smooth. Season to taste with salt. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, finely chop onion and garlic. Grate the carrot. Roughly chop tomato. Drain the sweetcorn. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook plant-based mince, onion, carrot and corn, stirring, until browned and softened, 6-8 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Add garlic, tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add the water and vegetable stock powder, then stir to combine and simmer until slightly thickened, 1-2 minutes.

• Preheat grill to high. • Transfer mince filling to a baking dish, then spread potato mash over the top with a drizzle of olive oil. • Grill pie until lightly golden, 8-10 minutes. • Meanwhile, thinly slice fresh chilli (if using). TIP: Drizzling with olive oil helps the topping to crisp and brown!

• In a medium bowl, combine tomato, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide hearty plant-based mince shepherd's pie between plates. • Top with chilli. Serve with garden salad. Enjoy!