Place the Potato (2) into a pot. Cover them with boiling water. Add salt and leave them to simmer for about 15-20 minutes until tender.
Remove the cooked potatoes from the pot and place them in a bowl with Vegan Butter (1 1/2 tablespoon), Almond Milk (100 milliliter), Salt (1 teaspoon), and Ground Black Pepper (1 pinch). Mash with a fork or potato masher.
Preheat oven to 335 degrees F (170 degrees C).
Heat the Vegetable Oil (1 tablespoon) in a large, non-stick frying pan, add the Garlic (3 clove) and fry for 2-3 minutes until the garlic turns slightly golden in colour.
Add the Onion (1) and stir-fry for 2-3 minutes.
Add the Vegan Ground Beef (150 gram), Frozen Mixed Vegetables (300 gram), Vegetable Stock (2 teaspoon), Salt (1/2 teaspoon), Bay Leaf (1), and Dried Thyme (1/2 tablespoon), mix thoroughly.
Pour over Water (300 milliliter), bring to a simmer, then cover and cook for 10 minutes.
Add the Vegetarian Gravy Powder (1 teaspoon), stir and cook for another couple of minutes. The result should be a mince in very thick gravy.
Pour the mince into an ovenproof dish, top with the mash and ruffle with a fork.
Bake for 20-25 minutes until the top of the mash is starting to brown and the mince is bubbling up at the edges.