• Preheat oven to 400 degrees F.

Make the filling:

• Place olive oil into a large saute pan and turn burner to medium heat.
• Add diced onion and garlic and cook, stirring often, until onion is translucent and mixture is fragrant but not brown, about 5 minutes.
• Add ground meat. Break it apart with a wooden spoon and season with salt and pepper.
• Add parsley, rosemary and thyme and stir to evenly distribute throughout the meat mixture. Cook until the meat is browned, about 8 minutes.
• Sprinkle in flour and stir to coat meat evenly, then add tomato paste and stir until incorporated.
• Add broth and frozen vegetables, and bring liquid to a boil.
• Lower heat to simmer and set timer for 5 minutes, then turn off heat.

Make the mashed potato topping:

• Note: You can get started cooking the potatoes while cooking the filling to save time.
• Place the peeled, cubed potatoes into a large stock pot and cover with water.
• Place the stock pot on the stove and bring the heat to a boil.
• Reduce heat to a simmer and allow to cook until the potatoes break apart when removed from the water and pressed with a fork (this will take about 10-15 minutes).
• Drain potatoes, then return them to the hot pot.
• Add vegan butter, oat milk and garlic salt, then use a hand mixer to whip until smooth.
• Taste and season with more salt and pepper if desired.
• Add vegan parm if using and stir to combine.

Assemble Shepherd's Pie:

• Pour the meat mixture into an oven-safe casserole dish, and spead it out to create an even layer.
• Top with mashed potatoes and spread to create an even layer.
• Place in the oven and bake uncovered for about 25-30 minutes, until the top is lightly golden brown.
• Serve!