Peel and dice the onions and garlic.

Cut the carrots into chunks.

Heat the olive oil in a large casserole dish over a medium heat.

Add the onions, garlic, carrots and a pinch of salt.

Mix well and cook for about 10 minutes until the carrots begin to turn soft.

Cut the plant-based steaks into bite-sized chunks.

Mix the plant-based bacon lardons and plant-based steak through the vegetables and cook for 10 minutes.

Cut the mushrooms in half and add to the pan along with the drained pearl onions.

Mix well and cook for another 8 minutes before adding the tomato purée and paprika.

Mix the vegetable stock pot, marmite, tamari/soy sauce, liquid smoke with the boiling water and stir until completely dissolved.

Pour the red wine and the stock into the casserole dish, add the thyme or rosemary sprigs, bay leaves, tamari and brown sugar and mix through.

Bring the mixture to the boil, then reduce the temperature and simmer for 30 minutes, and preheat oven to 100°C.

Cover and place in the oven for 30 minutes, or until ready to serve.

Peel and cut the potatoes into bite-sized pieces.

Add to a large saucepan of salted boiling water over a medium heat and cook for 15 minutes, or until the potatoes are completely soft.

Drain the potatoes and place into a sieve over the empty pan.

Using the back of a spoon, push the potatoes through the sieve and collect in the pan below.

Add the butter and mix through until melted.

Add the milk and mix through until well combined.

Taste and season with salt and pepper, adding a dash more milk if needed, until you reach your favourite consistency.

Remove the thyme or rosemary sprigs and bay leaves from the boeuf bourguignon.

Spoon the boeuf bourguignon into serving bowls and add a side of creamy mashed potato.

Chop the parsley, if using, and sprinkle over the top with some black pepper.