Veggie Shepherd's Pie

First, preheat your oven to a high temperature of 375 degrees Fahrenheit (or 175 degrees Celsius for those using metric measurements).

Next, fill a large container with salted water and gently place the potatoes inside. Bring the mixture to a rolling boil, then gradually reduce the heat to a lower setting and let it simmer for around 20 minutes, or until they reach your desired level of tenderness. Once cooked, carefully drain the excess water and mash the potatoes using a fork or masher; set them aside for now.

While your potatoes are cooking, use a steamer or a pot of boiling water to cook the carrots and mixed vegetables until they're almost tender. Remove them from the heat, drain any excess water, and set them aside to await their turn.

In a small saucepan, melt some butter over medium heat. Add the garlic powder, basil, and parsley to the hot butter, stirring constantly for about 20 seconds. Then, gently fold this mixture into your mashed potatoes in the pot; season with a pinch of salt and pepper to taste. Continue stirring until you've added enough milk to achieve your desired consistency, gradually increasing the amount as needed.

Transfer the mixture to a medium-sized baking dish. In a separate saucepan, heat some oil over high heat. Add the onion and cook until it's tender but not browned, stirring occasionally. Then, add the kidney beans, tomatoes, tomato sauce, soy sauce, sugar, and carrot-vegetable mixture to the pan. Cook until everything is heated through and bubbly.

Carefully transfer this mixture to your 8x8-inch baking dish. Using a spoon or your hands, create mounds of mashed potatoes on top of the mixture in the dish. Sprinkle some cheese and paprika over the top for added flavor.

Finally, place your baking dish in the preheated oven and bake it uncovered for 30 minutes.