Preheat the oven to 400°F.

Boil the potatoes:
Place the peeled and cut potatoes in a medium or large pot with cold water covering them. Add about 1 teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

Sauté vegan grounds and vegetables:
While the potatoes are cooking, sprinkle a little oil in a large sauté/frying pan on medium heat. Add the chopped onions and cook until tender, about 5 minutes.
If using fresh carrots - cook with the onions, as they take as long to cook as the onions do.

Add the vegan grounds, then Worcestershire sauce and broth:
Cook or warm the mixture first, then add the worcestershire sauce, broth and seasonings.
Bring the broth to a simmer and reduce heat to low. Cook for about 5 -10 minutes, stirring often and adding more broth or water if necessary to keep the vegan grounds from drying out.

Mash the cooked potatoes:
When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the vegan butter & vegan milk. Mash with a fork or preferred with a masher, and season with salt and pepper to taste. Mix well.

Layer the vegan ground mixture and mashed potatoes in a casserole dish of your choice:
Spread the vegan grounds mixture in an even layer in a large rectangular baking dish (9x13 casserole) or a square or round one, depending on how much you have.

Then spread the mashed potatoes over the top of the ground mixture. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

Bake in oven:
Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown. (If broiling and using Pyrex or glass dishes, be careful as they are not meant for the heat of a broiler.)