Step 1: Prepare the Sweet Potato Topping

1. Peel and cube the sweet potatoes. Place them in a large pot and cover with water.
2. Bring the pot to a boil and cook until the sweet potatoes are fork-tender, about 15-20 minutes.
3. Drain the sweet potatoes and return them to the pot. Add butter, milk, salt, pepper, and nutmeg.
4. Mash until smooth and creamy. Set aside.

Step 2: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Spread the diced carrots, celery, zucchini, bell pepper, and mushrooms on a baking sheet.
3. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes, until the vegetables are tender and slightly caramelized.

Step 3: Make the Filling

1. In a large skillet, heat the remaining olive oil over medium heat.
2. Add the diced onion and cook for 5-7 minutes, until translucent.
3. Stir in the minced garlic, roasted vegetables, lentils, tomato paste, soy sauce, smoked paprika, thyme, and rosemary. Cook for 2-3 minutes until fragrant.
4. Pour in the vegetable broth and bring to a simmer. If the mixture seems too thin, dissolve cornstarch in 2 tablespoons of water and stir it in to thicken the filling.
5. Add the frozen peas and corn, stir well, and cook for another 5 minutes.

Step 4: Assemble the Shepherd’s Pie

1. Preheat your oven to 375°F (190°C).
2. Spread the vegetable filling evenly in a 9×13-inch baking dish.
3. Gently spoon the mashed sweet potatoes on top of the filling and spread evenly with a spatula. Create small peaks with the back of a spoon for a rustic look.
4. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the filling is bubbling around the edges.

Step 5: Let it Rest and Serve

1. Allow the pie to cool for 10 minutes before serving. This helps the filling set.

Cooking Notes:

• Feel free to use any combination of vegetables you have on hand. Roasted root vegetables like parsnips or butternut squash can be a great addition.
• For extra flavor, try adding a splash of balsamic vinegar to the vegetable filling before simmering.
• The sweet potato topping can be made ahead of time and stored in the fridge for up to 2 days.