1-Gathering and Prepping Ingredients: First, wash and finely dice your vegetables: the 1 medium brown onion, ¾ cup celery, and ¾ cup carrot. This step ensures everything cooks evenly and builds a strong flavor base. Don’t forget to measure out the 800 g of plant-based minced meat substitute and other items like the 2 tablespoons of olive oil.

2-Cooking the Filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat and sauté the onion, celery, and carrot for a few minutes until they soften. Add the plant-based minced meat substitute and cook it with 1½ tablespoons of tomato paste, 1½ tablespoons of tamari sauce, ½ teaspoon cracked black pepper, and 1¾ cups of vegetable stock. Stir in 2 tablespoons of corn starch to thicken, then let it simmer for 20 minutes, stirring occasionally for that perfect savory mix.

3-Preparing the Topping: While the filling simmers, boil 1 kg of peeled, quartered potatoes for 15-20 minutes until soft. Mash them with 50 g of dairy-free butter and ½ cup of dairy-free milk, adding more milk if you want a creamier texture. This creates a topping that’s irresistibly smooth and ready to layer on top.

4-Baking and Finishing: Oil your baking dish with the remaining tablespoon of olive oil, spread the filling evenly, and top with the mashed potatoes. Brush the surface with 20 g of dairy-free butter, then bake at 200°C (392°F) for 25-35 minutes until golden brown. For extra crispness, broil it briefly and garnish with chopped parsley or thyme for a fresh finish.