Grease a rectangular baking dish measuring about 28 cm (11 - Inches) by 20 cm (8 - Inches).
Put the frozen peas in a bowl, pour boiling water until covered, and cover with a lid; set aside.
Heat oil in a large skillet or wok, add onion, carrot, celery, and stir-fry until the onion becomes translucent. Add minced garlic and fry for a few more seconds. Add thyme and rosemary and fry for another minute.
Add plant-based minced meat and stir-fry for two to three minutes.Add water, wine, tomato paste, bouillon powder, mushroom powder, bay leaf, salt and pepper. Mix well and bring to a boil. Add vegan meat, and fry while stirring for a few minutes until it begins to brown.
Add water, wine, tomato paste, bouillon, shitake mushroom powder, bay leaf, salt, and pepper. Mix well and bring to a boil.
Lower to medium heat and cook for about half an hour, stirring occasionally. Cook until the liquid evaporates. (in the meantime, you can cook the potatoes)
Remove from heat, strain the green peas, and add to the mixture. Mix well. Taste and adjust seasoning if necessary.
Remove the bay leaf, transfer the mixture to the greased pan, and level with a spoon or spatula.
Preheat oven to 200 degrees Celsius - 392 F