Peel and cut the potatoes into chunks. Place the potatoes, garlic cloves, and salt into a pot and cover with cold water. Bring to a boil then cook until fork tender (around 12-15 minutes depending on how big your cubes are).
Drain, mash or rice the potatoes into the pot. Add in 2-4 tablespoons butter and a few tablespoons of vegan heavy cream/milk and mash/mix to desired consistency adding more milk/butter as desired. Season to taste.
VEGETABLE MINCE FILLING
Heat oil in a Dutch oven or oven proof skillet over medium-high heat. Add grated onions and carrots cooking for 5-6 minutes while the vegetables soften, become fragrant and change color.
Stir in the garlic and vegan meat* breaking up and cooking till browned and cooked through. *I used Beyond meat patties but you could sub for your favorite veggie mince (see notes).
Add the vegan Worcestershire sauce, tomato paste, red wine, fresh thyme leaves, (chopped fresh rosemary if using), dry oregano, and red pepper flakes stirring to incorporate.
Once the red wine has evaporated, add the veggie broth. Cook for 4 or 5 minutes, then turn the heat off. Taste and adjust seasoning as needed.
To Assemble
Spread or pipe the mashed potatoes on top of the mince filling. Swirl the potatoes with the back of a spoon or drag a fork across the top to make ridges to get golden. Dot the tops with dairy-free butter or grated parmesan cheese for extra crispiness.
For individual servings: divide the mince filling evenly among 4-6 ramekins/pots (depending on size). Top with a scoop of potatoes and a few dabs of butter. Place on baking sheet before going into the oven.
Bake, uncovered, for 18-20 minutes until the potatoes are golden and the sauce is bubbling up around the sides. I like to broil for the last few minutes for extra golden tops.
Sprinkle with fresh thyme/parsley and hot pepper flakes. Serve with a leafy green salad and a side of steamed peas or broccoli.
Notes
Vegetable Broth - I like the flavor of Better than Bouillon organic vegetable broth or No Beef base.Grating the Veggies - grating the carrots and onions helps to thicken the mince filling while also adding flavor. If you want more texture, dice the veggies instead.Vegan Worcestershire Sauce - use store bought (check the label) or make this easy gluten free, vegan worcestershire sauce recipe.Leftovers and Reheating - store leftovers in the fridge for 3-4 days. Reheat in the oven at 350ºF or in the microwave until heated through.Red Wine - sub in Guinness Ale or more veggie broth for red wine if preferred.Vegan Meat Options - I use Beyond Meat patties as I like the extra flavor they added but you could sub for Impossible meat crumble or your favorite veggie mince, mushrooms or lentils.Where to find Beyond Meat - look for it fresh or frozen at the grocery store.