Shepherd's Pie (Plant-Based Version)

Preheat the oven to 220 °C and lightly grease a 2.5-liter baking dish or pot. Place the peeled and diced potatoes in a large pot, pour in enough water to cover them by about 5 cm. Bring to a boil, then reduce the heat and cook for about 30 minutes until the potatoes are very soft.

Meanwhile, prepare the vegetable filling. Slice the onion, mince the garlic, and put them in a pan with oil. Cook over low heat for 5-7 minutes until softened. Then add the chopped carrots, parsley, and celery. Cook over medium-low heat for another 15 minutes until the vegetables are tender.

Once the potatoes are cooked, drain them and return them to the pot. Add the plant-based butter, plant-based milk, and spices, then mash until smooth. Set aside.