1. Prep all vegetables. Rinse the potatoes, add to a large pot, and cover with cold water by 2-3 inches. 
2. Place casserole dish or six one-cup ramekins on a large, rimmed baking sheet. 

For the Filling

1. Heat oil in a large sauté pan over medium heat, add onion and cook until translucent (5-7 minutes). Add carrots, parsnip, and celery, and cook 5-7 minutes, stirring as needed. Add garlic and cook until fragrant, about 30 seconds, then push all vegetables to one side of the pan.
2. Add the Beyond ground plant-based meat, flatten, and break into a crumble. Flip the vegetables on top of the meat as you spread it out, so the meat is on the bottom of the pan and the vegetables are on top. Increase heat to medium-high and let cook for a minute before flipping and continuing to break into a crumble. Continue cooking another 3 minutes, until browned and most of the liquid is gone.
3. Combine arrowroot flour and a tablespoon of the broth (one teaspoon at a time) in a mug or glass measuring cup to make a smooth slurry. Set aside.
4. In a large glass measuring cup, whisk remaining broth, tomato paste, Worcestershire sauce, coconut aminos, and cocoa powder together until smooth. Add to the pan and reduce heat to medium-low. 
5. Combine the thyme, salt, and pepper in a small bowl then add to the pan. Stir to combine completely and add the bay leaves. Bring to simmer and cook for 15 minutes, stirring occasionally, until the liquid reduces and thickens almost to a gravy consistency. Remove from heat, discard the bay leaves, add the arrowroot slurry, and stir to combine. NOTE: Start boiling the potatoes while filling is simmering.
6. Transfer filling to a casserole dish or divide filling between six one-cup ramekins (about 1/2 cup filling each). Allow filling to cool as much as possible before topping with potatoes. Enjoy a glass of cab. You’ve earned it.

For the Topping

1. While filling is simmering, bring the potatoes to a boil over high heat. Boil until fork tender (not too mushy). Timing will vary based on the size and variety of potatoes used. 
2. Drain and return the potatoes to the pot, let sit uncovered for 5 minutes release excess steam. By now, the filling should be done cooking and transferred into the casserole dish or ramekins. 
3. Place oven rack at center position and preheat oven to 350 degrees F. 
4. Add the almond yogurt, almond milk, and Miyoko’s vegan butter to the potatoes stir with a silicone spatula to coat evenly. Sprinkle with salt and pepper, then mash roughly (don’t overdo it). Add the shredded Daiya cheddar and gently fold with the spatula to evenly distribute. 
5. For Casserole: Drop heaping spoonfuls of the potato mixture evenly across the top of the filling and press gently with the back of a spoon to create an even layer, going all the way to the edges. For Ramekins: Use a 1/3-cup measuring scoop to scoop the potato mixture into each ramekin and use the back of a spoon to flatten to the edges.
6. Bake at 350 degrees F, 20 minutes for ramekins, and 30 minutes for casserole, then remove the pan from the oven and set oven to broil (may need to move rack up, depending on oven). Broil, 3-5 minutes, until golden brown. Let stand for at least 5 minutes before serving.