Preheat oven to 350°F. Cut each potato into thirds and cook in boiling water until tender.
Meanwhile, in skillet, sauté onion, garlic and celery in oil over medium-high heat until soft, about 20 minutes.
Next add the beer, vegan ground beef, vegan Worcestershire sauce, soy sauce, italian season, salt, carrot, pepper, water and mix thoroughly. cook for 20 minutes, reducing liquid by 3/4.
Transfer Veggie Ground Round mixture to sprayed or lightly oiled 9 x 13' casserole dish. Spread mixture and pack evenly. Spread corn and peas mixture.
Drain potatoes, add “butter”, “milk”, salt, pepper; mash until fluffy. Spread potato over corn/peas and sprinkle with paprika.
Bake for 40 minutes.
Notes
Leftovers of this meal are just as good as the original.