Preheat the oven to 450°F (232°C).

In the meantime, poke the potato with a fork and microwave for 7 to 8 minutes or until soft.

While the potato cooks add the vegan butter, vegan ground beef, chopped carrots, chopped onions, and chickpeas into a pan. Cook over medium heat for 5 minutes. Once everything has softened a bit add the tomato sauce in and continue to cook for another 5 minutes.

Once the potato is soft, cut in half and let it cool for 1 to 2 minutes or until you can handle it. Scoop the inside of the potato into a bowl. Then add the vegan yogurt, vegan butter, and non-dairy milk. Mash until smooth. If needed add additional non-dairy milk. Taste and add salt to preference.

Taste the filling and add any salt if desired. You can also add it additional seasonings if you like.

Transfer the filling into a small baking dish. Then scoop the mashed potatoes over top. Spread the vegan cheese over the top and then cover with foil.

Bake for 25 minutes covered. Then bake for 5 minutes uncovered.

Remove from the oven and allow it to rest for a few minutes. Scoop onto a plate and enjoy.