For the filling:

• Adjust oven rack to upper-middle position and heat oven to 375 degrees.
• Heat the vegan butter in a large skillet over medium-high heat for 30 seconds until melted.
• Add onion, carrots, and celery and cook until soft, about 6 minutes.
• Add garlic and continue cooking for 2 minutes. Add MorningStar Farms® Grillers Crumbles and cook, for 4-5 minutes until heated through.
• Add flour and tomato paste and cook until paste begins to darken (about 1 minute).
• Add broth and simmer over medium heat, stirring frequently, until mixture is thick but still saucy (7 to 10 minutes).
• Stir in peas, then remove from heat. Transfer to a 2-quart casserole dish

For the topping:

• Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in a large saucepan over high heat.
• Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.
• Drain potatoes, return to saucepan and mash potatoes with vegan butter and almond milk until smooth. If you like smoother potatoes, you can use a hand mixer or stand mixer. If you like your potatoes chunky, mash with a fork.
• Season with salt and pepper to taste. Spread potatoes evenly over the filling.
• Bake until filling is bubbling, about 15 minutes.
• Turn on broiler and cook until top is golden brown, 3 to 5 minutes.
• Remove from oven and cool 10 minutes before serving.