• Prepare all the ingredients prior to cooking, this will make all the steps easier. Preheat the oven to 392F (200C).

Bottom Layer

• Heat fry pan on medium-high heat and add olive oil. Once olive oil is hot sweat the diced onion until translucent. Add the diced celery and carrot to the onion and soften.
  2 tablespoon Olive oil, 1 medium Brown onion, ¾ cup Celery, ¾ cup Carrot
• Add the minced (ground) meat substitute and stir through until it has broken down. Then add tomato paste, tamari sauce, black pepper and vegetable stock. Stir through until everything is evenly coated. Sprinkle cornstarch on top and evenly stir it through. Turn the heat down to medium and simmer for 20 minutes.
  800 g Beyond Beef, 1½ tablespoon Tomato paste, 1½ tablespoon Tamari Sauce, 2 tablespoon Corn starch, 1¾ cups Vegetable stock, ½ teaspoon Cracked black pepper

Top Layer

• Whilst the bottom layer is simmering. In a large pot, place the peeled and quartered potato and submerge in water. Boil potato until soft and then drain water. About 15-20 minutes depending on the size of your potato pieces.
  1 kg Potato, Water
• In a mixing bowl, add boiled potatoes, dairy free milk, dairy free butter and mash together well, until a smooth consistency has been achieved.
  70 g Dairy free butter, ½ cup Dairy free milk

Constructing Vegan Shepherd's Pie

• Oil baking dish. Place the cooked bottom layer into the tray and evenly distribute. Place mashed potato on top and evenly spread out on top of the bottom layer.
  2 tablespoon Olive oil
• Add the dairy-free butter on top of the mashed potato layer and spread around until evenly coated. Place vegan shepherd's pie in the middle of the oven and allow the top layer to turn golden. Alternatively, broil until the top layer is golden. Optional - garnish with freshly chopped parsley or thyme and serve
  70 g Dairy free butter