• Boil the kettle.
• Peel potato and cut into large chunks.
• Half-fill a large saucepan with boiling water.
• 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 generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Finely chop onion (see ingredients), celery and garlic.
• Thinly slice button mushrooms.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook mushrooms, stirring, until tender, 4-6 minutes. Transfer to a baking dish. 

• Return the frying pan to medium-high heat with 
a drizzle of olive oil. Cook plant-based mince, onion and celery, stirring, until softened, 6-7 minutes.
• Add garlic, Nan's special seasoning and tomato paste and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add the brown sugar and water and simmer until slightly thickened, 2-3 minutes.
• Remove pan from heat, then add baby leaves and stir until slightly wilted. Season with pepper.

• Preheat the grill to high.
• Transfer veggie mince filling to the baking dish with the mushrooms. Top with mashed potato, spreading out evenly.
• Drizzle with olive oil and sprinkle with chilli flakes (if using).
• Grill pie until golden, 12-14 minutes. 

TIP: Grills cook fast, so keep an eye on the pie.

• Divide hearty plant-based mince and mushroom pie between plates to serve. Enjoy!