Pre-heat oven to 375 F.

Bring a medium-large pot of water with a pinch of salt to a boil. Add the potato pieces and boil for about 10–12 minutes. To check doneness, poke a potato with a fork; it should fall off easily. Once ready, strain and rinse under cold water to cool.

Give your vegetables a quick wash where needed, and cut them as shown below.

Toss your carrots with a splash of oil, salt, and pepper. Transfer to a lined baking sheet and bake for about 15 minutes, or until done.

Use two separate pans: one for heating the gravy and another for the 'meat' mix.

For the gravy: Add 1/4 cup of water and heat it. As the gravy warms up, it will return to its thick consistency. Stir consistently until hot. If it’s too thick, add a bit more water; if too thin, let it cook a little longer to your preference.

For the 'meat' mix: Heat until it reaches the desired temperature, stirring occasionally.

Place the strained potatoes back into the pot. Add your potato mix and a pinch of parsley, and mix until fully incorporated.

Build your bowl: 'Meat' mix on the bottom, potatoes next, then gravy and parsley. Add your carrots on the side. Enjoy!