• Boil the kettle. Half-fill a large saucepan with boiling 
water, then add a generous pinch of salt.
• Peel potato and cut into large chunks. 
• Cook potato in the boiling water, over high heat, 
until easily pierced with a fork, 12-15 minutes. Drain 
and return to the pan. 
• Add the plant-based butter and plant-based milk 
to potato and season generously with salt. Mash 
until smooth. 

TIP: Save time and get more fibre by leaving the potato unpeeled. 

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

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• Cook carrot, leek and celery, 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, thyme 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 until lightly golden, 8-10 minutes. 

TIP: Drizzling with olive oil helps the topping to crisp 
and brown! 

• Divide plant-based mince and veggie stacked pie 
between plates. 
• Top with spring onion to serve. Enjoy! 

TIP: Keeping a portion for later? See storage and 
reheating instructions under allergens!