Comforting Vegan Shepherd's Pie

Begin by submerging potatoes in a large container, covering them with cold water, and placing the pot over high heat to initiate boiling. Gradually adjust the heat to a lower setting, and continue boiling potatoes until they become tender, approximately 25 minutes; drain the water.

Next, combine vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt in a bowl, stirring until well incorporated. Use a masher to blend the mixture into potatoes, resulting in a smooth and fluffy consistency. Set the mashed potatoes aside for later use.

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius), and spray a 2-quart baking dish with cooking spray to prevent sticking.

In a large skillet, heat vegetable oil over medium heat. Add onion, carrots, celery, frozen peas, and tomato to the skillet, stirring occasionally until the vegetables are softened, approximately 10 minutes. Add Italian seasoning, garlic, and pepper to the skillet, stirring to combine.

Reduce the heat to a lower setting, and crumble vegetarian ground beef substitute into the skillet with vegetables. Continue cooking and stirring until the mixture is hot, approximately 5 minutes.

Transfer the vegetarian meat substitute mixture to the bottom of the prepared baking dish. Top with the prepared mashed potatoes, smoothing them into an even layer. Sprinkle shredded soy cheese over the top of the potatoes.

Place the casserole in the preheated oven, and bake until the cheese is melted and slightly browned, approximately 20 minutes.