Caribbean Beef & Lentil Veggie Loaded Pie

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to pan. • Add the plant-based butter and plant-based milk. Season generously with salt. Mash until smooth.

• While potato is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook capsicum and carrot, stirring, until softened, 4-5 minutes. • Add garlic, mild Caribbean jerk seasoning and tomato paste. Cook until fragrant, 2 minutes. • Stir in drained lentils, baby spinach leaves, the water, coconut milk and vegetable stock powder (see ingredients). Simmer until thickened, 2-3 minutes. Season with salt and pepper, then remove from heat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Cook beef mince with the veggies, breaking up with a spoon, until browned, 5-6 minutes. Continue with step as above. Drain oil from pan before adding the garlic for best results.

--------------CCM TEXT--------------• • While potato is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook capsicum, carrot and beef mince, breaking up with a spoon, until browned, 5-6 minutes. Drain oil from pan. • Add garlic, mild Caribbean jerk seasoning and tomato paste. Cook until fragrant, 2 minutes. • Stir in drained lentils, baby spinach leaves, the water, coconut milk and vegetable stock powder (see ingredients). Simmer until thickened, 2-3 minutes. Season with salt and pepper, then remove from heat.

• Preheat grill to high. • Transfer lentil mixture to a baking dish. • Top with the mash, running through it with a fork to create an uneven surface. Drizzle with olive oil.

TIP: The oil will help the top brown under the grill!

• Grill pie, until lightly browned, 8-10 minutes.

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