• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Cut potato into 0.5cm-thick rounds. Finely chop garlic. Pick thyme leaves. Thinly slice leek. • In a small bowl, combine panko breadcrumbs (see ingredients), thyme, 1/2 the garlic and a drizzle of olive oil. Season with salt and pepper. Set aside.

• Cook potato in the boiling water until just tender, 8-9 minutes. • Drain potato, then return to saucepan.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes.

• Add soffritto mix and leek and cook until tender, 4-5 minutes. • Add garlic & herb seasoning, tomato paste, the plain flour and remaining garlic, and cook until fragrant, 1 minute. • Reduce heat to medium, then add the water and brown sugar, stirring, until combined, 1 minute. • Remove pan from heat, then stir through baby spinach leaves until wilted. Season with salt and pepper.

• Transfer veggie mince filling to a baking dish. • Evenly arrange potato slices so they sit flat over the pie. • Sprinkle over panko mixture and bake until golden, 15-20 minutes.

• Divide veggie mince and leek pie with sliced potato and herby panko topping between plates. Enjoy!