• Preheat the oven to 425F.

Make the mashed potatoes

• Prep: Cut the potatoes into evenly sized pieces. Measure out the butter or margarine.
• Put the potatoes in a large pot and cover with cold water. Bring to a boil, turn down to a simmer, and cook until the potatoes can easily be pierced with a fork, about 15 minutes or so. Drain the potatoes, and then return them to the pot, with the heat on its lowest. When the water left in the pan is evaporated, add the butter or margarine and mash. Add milk/cream of choice and/or more butter, until desired consistency is reached. Taste and add salt and pepper, if desired.

Make the filling

• Prep: Dice the onion. Get the garlic ready to crush. Measure out the tomato paste and frozen vegetables.
• Heat the oil in a large frying pan. Add the onions and cook for about 5 minutes until they are softening and slightly brown. Add the Beyond Beef ground and fry for about 5 minutes, breaking up the meat with a spoon or spatula. Stir in the garlic and tomato paste. Cook for a few minutes. Stir in the frozen vegetables and heat until cooked through. Taste and adjust seasonings, adding salt and pepper as needed.

Assembling and finishing the Shepherd's Pie

• Spoon the Beyond Beef mixture into a casserole dish. Layer the mashed potatoes on top. Drizzle on extra butter or margarine, if desired.
• Bake the pie for about 10-15 minutes, until the top is starting to brown slightly.

To serve

• Optionally, garnish with melted butter or margarine, and green onions or chives.