Preheat the oven to 200°C / 400°F with conventional top and bottom heat.

Peel and dice the 1 large onion and 1 carrot.

Press or finely grate the 2 garlic cloves.

Heat 2 to 3 tablespoons olive oil in the large skillet over low heat.

Cook the onion, carrot, and garlic in the oil for 20 to 30 minutes until soft and caramelized.

Add 400 g vegan ground meat to the skillet and fry until well browned.

Stir 1 tablespoon tomato paste into the filling and cook it for 1 minute.

Deglaze the skillet with 100 ml red wine and simmer until the liquid is mostly reduced.

Add the 3 to 4 sprigs fresh thyme and 3 to 4 dashes vegetarian Worcestershire sauce.

Fold 150 g peas into the filling and remove the skillet from the heat.

Peel and cut the 500 g floury potatoes into even chunks.

Boil the potatoes in salted water for about 15 to 20 minutes until tender.

Drain the cooked potatoes thoroughly and press them through the potato ricer into the mixing bowl.

Warm 120 ml plant-based milk and 50 g vegan butter or margarine until the butter melts.

Pour the warm milk mixture over the potatoes and mix until smooth.

Season the mash with salt, black pepper, and freshly grated nutmeg to taste.

Stir 1 egg yolk into the warm mashed potatoes if using it.

Spread the vegetable filling evenly in the oven-safe baking dish.

Pipe or spread the mashed potatoes over the filling to completely cover it.

Grate 80 g cheese over the potato topping if using it.

Bake the pie for 30 minutes until the topping is golden and the filling bubbles.

Finely chop the 1/2 bunch fresh chives and scatter it over the baked pie before serving.