Caribbean Lentil & Veggie Pie

Cook the sweet potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the salt and mash until smooth. Stir through 1/2 the coconut cream.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the capsicum and carrot until softened, 4-5 minutes. Add the plant-based butter, garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. Add the drained lentils, water, remaining coconut cream and the vegetable stock powder (see ingredients). Simmer until thickened, 2-3 minutes. Season with salt and pepper. Stir through the baby spinach leaves until wilted.

Preheat the grill to high. Transfer the lentil mixture to a baking dish and top with the sweet potato mash. Run a fork through the mash to create an uneven surface.

Grill until lightly browned, 10-15 minutes.

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