Double Plant-Based Mince & Veggie Pie

• Meanwhile, preheat grill to high. 
• Slice carrot into thin half-moons. 
• Thinly slice celery, leek and spring onion.
• Finely chop garlic. 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. 
• Cook carrot, leek and celery, tossing, until just 
tender, 3-4 minutes. 
• Add plant-based mince and cook, breaking up
mince with a spoon, until just browned, 
4-5 minutes. 

• Add tomato paste, garlic and Nan’s special 
seasoning and cook until fragrant, 1 minute. 
• Stir in the water and stock concentrate, until 
slightly reduced, 1-2 minutes. Season to taste 
with salt and pepper.

• Transfer filling to a baking dish and evenly 
spread mash potato over the top with a drizzle 
of olive oil. 
• Grill pie, until lightly golden, 8-10 minutes. 

TIP: Drizzling with olive oil helps the topping to crisp 
and brown! 
TIP: Grills cook fast, so keep an eye on the pie!