• Bring a medium saucepan of salted water to the boil. 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 potato to the pan. Add the butter and milk, then season generously with salt. Mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled!
Little cooks: Get those muscles working and help mash the potatoes!

• While the potato is cooking, finely chop carrot, celery and onion. Roughly chop baby leaves. Pick thyme leaves.

Little cooks: Help pick the thyme from the stems!

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, celery and onion until softened, 7-8 minutes. 
• Add veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.

• Add garlic & herb seasoning, thyme and tomato paste and cook, stirring, until fragrant, 1 minute.
• Reduce heat to medium, then add baby leaves, chicken-style stock powder and the water. Stir well to combine and cook until slightly reduced, 2-3 minutes.

• Preheat the grill to medium-high.
• Transfer the veggie mince filling to a baking dish, then spread the potato mash over the top, smoothing out with the back of a spoon.
• Sprinkle over grated Parmesan cheese and grill pie until the cheese is melted and golden, 7-10 minutes.

Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful the filling is hot!

• Divide rustic plant-based mince and rosemary pie with Parmesan mash topping between plates. Enjoy!