• Bring a large 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. Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook plant- based mince, onion, carrot and corn, 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 until lightly golden, 8-10 minutes. 

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

• 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 salad. Enjoy!