Cannellini & Eggplant Potato Top Pie

• Meanwhile, peel and cut the potato into large chunks. Cook potato in the boiling water, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the saucepan. • Add the plant-based butter, the plant-based milk and season generously with salt. Mash until smooth. • While the potato is cooking, grate carrot. Thinly slice white and light green parts of leek. Finely chop garlic. Drain and rinse cannellini beans.

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

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 3-4 minutes. • Add carrot and cook until softened, 2-3 minutes.

• Add tomato paste, garlic, garlic & herb seasoning and Nan's special seasoning and cook until fragrant, 1 minute. • Add chopped tomatoes (see ingredients), cannellini beans, the water and vegetable stock powder and simmer until slightly reduced, 1-2 minutes. Season with pepper. • When the eggplant is cooked, remove from oven, then add filling to the baking dish with the eggplant and stir through. Season to taste.

• Top eggplant mixture with mashed potato, smoothing out with the back of a spoon. • Sprinkle with plant-based grated cheese and grill until lightly golden, 8-10 minutes. • In a medium bowl, combine mixed leaves, a drizzle of balsamic vinegar and olive oil and toss to combine. Season to taste.