Plant-Based Shepherd's Pie

Place the potatoes in a pot, cover them with cold water, and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer until potatoes are tender, about 25 minutes. Drain the water.

Add vegan mayo, soy milk, olive oil, vegan cream cheese, and salt to the potatoes, then mash everything together with a potato masher until smooth and creamy. Set aside.

Preheat the oven to 400°F (200°C). Lightly grease a 2-quart baking dish with cooking spray.

Heat vegetable oil in a large skillet over medium heat. Cook and stir onions, carrots, celery, peas, and tomatoes until tender, about 10 minutes. Add in Italian seasoning, garlic, and pepper to taste.

Lower the heat to medium-low, then crumble the vegetarian ground beef substitute into the skillet with the cooked vegetables. Stir and break up the meat substitute, cooking until heated through, about 5 minutes.

Layer the vegetarian meat mixture at the bottom of the prepared baking dish. Top with the mashed potatoes, spreading them evenly across the surface. Sprinkle the potatoes with shredded soy cheese.