Scrub and rinse the potatoes well and cut them into 1 inch pieces.

Transfer them to a large pot and cover with cold water.

Add 2 bay leaves and 4 cloves of the minced garlic and bring to a simmer.

Season well with sea salt and cook until tender, about 12 minutes.

Drain the potatoes in a colander and allow them to dry well in their own steam.

Discard the bay leaves.

Transfer back into the pot, drizzle with the olive oil, plant milk and nutritional yeast and mash until creamy.

Taste and adjust seasonings with more sea salt. Add more plant milk and olive oil if a creamier consistency is desired.

Set aside to cool until needed.

Filling

Preheat a cast iron medium pot over medium flame.

Add half of the diced onion and a drizzle of olive oil or a splash of water and sauté with a pinch of sea salt for about 5 minutes until translucent.

Stir in the carrots and cook another 5 to 10 minutes until they begin to soften.

Add 2 bay leaves, thyme leaves, whole cloves, chili pepper and garlic.

Give everything a good stir then add the paprika, onion powder and corn starch.

Stir again then whisk in the red wine and vegetable stock.

Keep whisking until everything is smooth.

Bring the gravy to a simmer and cook on low heat for about 10 minutes until slightly reduced and thickened.

Stir in the green peas and warm through.

Taste and adjust seasonings to your taste with sea salt.

Heat up a large skillet over medium low heat and add the remaining onion.

Cook 5 minutes then stir in the mushrooms and a pinch of sea salt.

Sauté until wilted and most of the liquid has evaporated.

Transfer the cooked mushrooms to the pot with the gravy, stir and taste again.

Allow the filling to cool off.

Spoon the mashed potatoes on top of the mushroom gravy and level them with the back of a spoon.

Take a fork and create little tracks over the surface.

Transfer the Shepherd’s pie to the preheated oven and baked for a few minutes until golden brown on top.