Put the potatoes in a pot of salted water, bring to the boil and simmer at a low to medium temperature for 30-40 minutes (depending on the size of the potatoes) until soft.

Meanwhile, pour boiling water over the soy granules in a saucepan and leave to infuse for 5-10 minutes. Drain, rinse with cold water and squeeze out excess liquid in a sieve.

Drain the potatoes as soon as they are soft. Then leave to cool briefly and press through a potato ricer or peel and mash. Stir in the plant milk and butter. Season the mashed potatoes well with salt, pepper and the yeast flakes.

Finely dice the carrot and onion. Finely chop the garlic. Fry the soy granules or vegan mince in a large saucepan or frying pan with vegetable oil (if using soy granules, don't be stingy with the oil!) over a medium-high heat. As soon as it starts to colour a little, add the onion, garlic and carrot. Stir-fry for another 1 to 2 minutes. Add the tomato purée and flour, sauté briefly and deglaze with red wine. Let it boil down briefly, then pour in vegetable stock. Add the thyme and rosemary. Now let everything simmer gently for 5 minutes at a low to medium temperature. Season to taste with salt, pepper and Worcester sauce.

Put the mince mixture into a large casserole dish and mix with the frozen peas. Spread the mashed potato on top and make a grooved pattern in it with a fork. Then bake in the oven at 180 degrees for approx. 40 minutes until crispy.