• Bring a medium saucepan of salted water to the boil.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water 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 with 
salt. Mash until smooth. Cover to keep warm. 
TIP: Save time and get more fibre by leaving the potato unpeeled. 

• Meanwhile, preheat grill to high. Finely chop brown onion, celery and garlic. 
Thinly slice capsicum. Thinly slice zucchini into half-moons. Grate carrot.
• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook plant-based 
mince, onion, celery, carrot and zucchini, stirring, until browned and softened, 
6-8 minutes.
• SPICY! The spice blend is hot, use less if you’re sensitive to heat. Add garlic, tomato 
paste and Mexican Fiesta spice blend and cook until fragrant, 
1-2 minutes.
• Add the water and stock concentrate. Stir to combine and simmer until slightly 
thickened, 1-2 minutes. 

• Transfer mince filling to a baking dish and spread potato mash over the top with 
a drizzle of olive oil.
• Grill pie, until lightly golden, 8-10 minutes. 
TIP: Grills cook fast, so keep an eye on the pie! 

• Meanwhile, in a medium bowl, combine capsicum, mixed salad leaves and a 
drizzle of white wine vinegar and olive oil. Season to taste.
• Divide plant-based Mexican shepherd’s pie between plates.
• Top with pickled jalapeños (if using) and tear over coriander.
• Serve with capsicum salad. Enjoy!