Get the potatoes boiling: Bring a large pot of water to a boil. While you wait, peel and dice the potatoes. When the water is boiling, add the potatoes to the pot and boil (partially covered) for 15-25 minutes or until soft. It’s okay if these overboil.* (see notes)

Saute the veggies: While the potatoes are boiling, mince the onion and garlic. Add the refined coconut oil to a large deep non-stick pan and turn the heat to medium until the oil is melted. Add the minced onions and garlic, stir. Then, add 1 tsp each: minced rosemary or thyme, black pepper, cumin, and ground mustard. Stir again until everything is well-coated. Continue sauteing for 2-3 minutes until the onions are translucent and fragrant.

Rehydrate the TVP: Next, add the 1 ¼ cup dry TVP crumbles, 1 ½ cup water, 3 Tbsp mushroom powder, 1 Tbsp beet powder, 1 ½ Tbsp vegan worcestershire, and 1 Tbsp miso paste. Stir thoroughly to incorporate everything (especially the miso paste). Then, turn the heat to medium-low and cook uncovered for 10 minutes, stirring every other min or so.

Finish the mashed potatoes: By now, the potatoes should be finished boiling. Drain the potatoes well and add them to a large mixing bowl. Add the vegan butter, salt, and about half the non-dairy milk. Use either an electric hand mixer or a potato masher to combine until smooth or your desired consistency is reached. I like to use an electric hand mixer and get it to almost a whipped texture. If needed, add the remainder of the non-dairy milk and mix again.

Brown the TVP beef: Turn the heat on your TVP to medium high and flatten it out in the pan. Let it cook, without touching it, for 1 full minute. Once browned, turn heat to low and stir in ¼ cup all-purpose flour to coat.

Prep the oven and mix the gravy: Preheat your oven to 400F. In a large measuring cup, make the gravy by whisking together 2 cups warm water, 2 Tbsp mushroom powder, 1 Tbsp nutritional yeast, 1 Tbsp vegan worcestershire, 2 tsp red miso, ½ tsp onion powder, ¼ tsp ground mustard, ⅛ tsp ground black pepper, and ⅛ tsp celery salt.

Finish the filling: Add the frozen vegetables and gravy mix to the pan with the TVP and stir until combined. Cover, turn the heat to high, and bring the liquid to a low simmer. Once simmering, turn heat to medium, remove the cover, stir, and cook for 5 more minutes, stirring often until warmed through and thickened.

Assemble the vegan shepherd’s pie: In a 9x13 oz glass or ceramic baking dish, fill the bottom with the TVP filling and flatten it out. Then, top the filling with a thick smooth layer of vegan mashed potatoes. Use a fork to “rough up” the potatoes to create some “peaks” in them. This will help with browning!

Bake: Place the dish in the 400F preheated oven and cook for 30 minutes. If not browned at this time, broil for an additional 3-10 minutes (check after 3). Let sit for at least 5 minutes before serving!