Peel your potatoes and chop them into large chunks. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook uncovered for about 15 minutes or until fork tender.

Drain the potatoes in a colander, then return to the pot. Add the vegan butter, milk, salt and pepper to taste and mash until smooth and creamy. Cover and set aside while you make the filling.

Preheat the oven to 400 degrees F.

Add the oil to a large skillet over medium heat, then add the onion and sauté for about 5 minutes until translucent.

Add the garlic and cook for one more minute, then add the impossible beef. Use a wooden spoon to break it up into small chunks. Add the rosemary, thyme, salt and pepper and cook until brown and no longer pink.

Stir in the Worcestershire sauce, tomato paste and flour.

Now add the broth, peas and carrot mix and corn. Bring to a boil then reduce to a simmer and cook for about 5 minutes, stirring frequently.

Pour the meaty filling into a 9x13 inch casserole dish (or other large dish). Spread it into an even layer, then spoon the mashed potatoes on top. Use a fork to create texture, dragging it in all directions.

If desired, drizzle the melted vegan butter over the potatoes and sprinkle some vegan parmesan cheese on top. This is optional but so good!

Bake for 25-30 minutes until hot. Serve immediately garnished with chopped parsley. Enjoy!