This can be made vegan or can also be adapted for meat-eaters. In any form it still promises to be tasty!
While your potatoes are cooking you can start on the filling- which will cut down on some of the prep time.
Wash and cube potatoes into 1-1.5" cubes. I leave the skin on because #nutrients but do make sure you give them a good scrub if you do this.
Bring water to a boil
Add potatoes and cook until potatoes can be mashed easily with a fork
Remove from heat and drain
Mash potatoes with a fork or potato masher (or a muddler) while adding milk/cream and stir until consistency is smooth
Melt the butter (I used a double broiler method because #FMicrowaves)
Preheat oven to 400 degrees
While potatoes are boiling, mince garlic and sauté in olive oil
Once you start to smell the garlic cooking, add in chopped onions
When onions start to become transparent, crumble in meat substitute
Add vegetable stock, tomato sauce, Worcestershire sauce, oregano and veggies. Allow to simmer 1-2 minutes
Pat down so that the mixture is even in dish
Add potatoes evenly on top
Using a fork, make rows in the potatoes so it looks like a beautiful plowed field
Pour the butter over top
Place in the oven to bake for approximately 25 minutes (or until potatoes start to brown)
Allow to cool for atleast 15 minutes (I knoowwwww. So long.) before serving