1. Preheat the oven to 350°F.

Potato Topping:

1. Bring a large pot of water to a boil. If you are using baby potatoes, simply wash them and set them aside until the water boils. If you are using larger potatoes, wash them and cut them into 2″ chunks. Once the water boils, add the potatoes and cook for about 15 minutes or just until soft.
2. Once the potatoes have cooked, drain the water and return to the pot. Mash the potatoes using a potato masher, leaving a few lumps. They will smooth out a bit as you stir. If you overwork the potatoes they can become a bit tacky.
3. Add the butter, nutritional yeast, cream, and sour cream to the potatoes. Using a sturdy spoon, stir the potatoes until everything is incorporated.

Meat Filling

1. In a skillet over medium heat, sauté the onion and ground beef for 3-5 minutes. Add the carrots and continue to cook for 3-5 more minutes.
2. Sprinkle the flour over the mixture in the skillet and stir thoroughly. Cook for a minute or so. While the mixture cooks, stir together the soy sauce, Kitchen Bouquet, and milk in a small bowl.
3. Slowly add the milk mixture to the skillet, stirring well. Cook for another 2-3 minutes, or until it has thickened a bit.
4. Transfer the beef mixture to a 9" pie plate or similarly sized baking dish. (If your skillet is oven safe to 350°F, there no need to transfer the beef mixture; you can top it and bake it in the skillet) Top the meat with the mashed potato mixture and few small pats of butter (butter is optional, and not included in nutritional information). Bake in the preheated oven for about 10-15 minutes or until bubbly.
5. Remove from oven and serve.