Mexican Spiced Plant-Based Mince Shepherd's Pie

Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the plant-based burgers to the pan and use a spoon to mash into a mince-like texture as it cooks. Add the onion and carrot and cook until the veg has softened and the plant-based mince is browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure they're piping hot throughout.

Meanwhile, peel and grate the garlic (or use a garlic press).

Add the garlic, Mexican style spice, tomato puree and half the balsamic vinegar to the frying pan. Fry, stirring, 1-2 mins.

Stir in the vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened, 3-4 mins.

Stir in the butter (see pantry for amount) until melted. Season with salt and pepper. Add a splash of water if it's a little too thick.

Meanwhile, preheat your grill to high. Grate the cheese.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

Transfer the pie mixture into an ovenproof dish. Spread the mash over the top in an even layer, top with the grated cheese.

Pop under the grill until golden and bubbling, 5-6 mins.

While the pie cooks, in a medium bowl, combine the remaining balsamic vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper.

When the pie is cooked, add the baby leaves to the dressing and toss.