Bring a medium to large saucepan of water to the boil with a pinch of salt. Add on the potatoes and cook until soft. Drain the water and mash with the almond milk until smooth. Set aside.
Heat a non-stick frypan over medium heat. Add in the onion and garlic and cook until the onion is translucent. Add in the mince and allow to brown.
Add in the mushrooms, sauce, gravy powder, water and herbs. Simmer for 3-5 minutes. Add in the baby spinach and corn and take off the heat.
Preheat oven to 180 degrees.
Pour the mince into a baking dish. Top with the mashed potato and spread evenly. Sprinkle with the cheese.
Bake for 25 minutes.
Allow to cool slightly before serving.
Serves 5 – 294 calories / 7.7g fat / 26.1g carbohydrates / 29.7g protein