Vegan Sweet Potato Shepherd's Pie Roast

Peel and chop the sweet potatoes into even chunks, then boil in salted water for 15-18 minutes until fork-tender. Drain and mash with the plant-based butter, oat milk, salt, and black pepper until smooth.

Meanwhile, heat the olive oil in a large pan and saute the diced onion, carrot, and celery until softened, about 7 minutes.

Add the minced garlic and chopped mushrooms, and cook until the mushrooms release their liquid and start to brown, about 6-8 minutes.

Stir in the cooked lentils, tomato paste, vegetable stock, vegan Worcestershire-style sauce, dried thyme, and dried rosemary; simmer for 15-20 minutes until thickened into a rich, savory filling.

Stir in the frozen peas and corn, then season with salt and black pepper to taste.

Preheat the oven to 200°C (400°F). Spread the lentil filling evenly in a baking dish, then top with the mashed sweet potato, spreading it to the edges to seal in the filling. Rough up the top with a fork for extra crispy peaks.

Bake for 25-30 minutes until the top is lightly golden and the filling is bubbling at the edges.

Rest for 10 minutes before serving to let the layers set.