Preheat the oven to 375˚F (190˚C).
Heat the 6 cups of cooked potatoes and put them in a large mixing bowl. Or, melt the butter and add to cold potatoes.
Add the 3 tablespoon of vegan butter and a ½ cup of plant milk to the potatoes and whip them until they’re light and fluffy. Add more milk if needed. They should be thick and creamy.
In a large (approximately 12-inch) iron skillet, heat the 2 teaspoon olive oil, or the 3 tablespoon broth or water, on medium-high heat. Once the oil is hot, add the onion and sauté until translucent, approximately 7 minutes.
Add the Beyond Beef to the onions and cook until it’s crumbled and browned.
Add the garlic and sprinkle the flour over the top and stir until you can’t see the flour.
Deglaze the pan with the ¼ cup red wine or the vinegar and water.
Stir in the 1 tablespoon tomato paste and 1 tablespoon Worcestershire sauce.
Add the 1 cup of frozen corn, 1 cup of frozen peas, 1 tablespoon fresh thyme, and 1 tablespoon fresh oregano and stir to combine.
Add the 1 cup of vegetable broth and salt and pepper to taste. Cook for 10 minutes.
Remove the pan from the heat and evenly spread the potatoes over the meat and vegetable filling and bake them in the oven until the potatoes are bubbly and brown around the edges, approximately 30 minutes.