Place sweet potatoes in a large pot, fill with water until all potatoes are completely submerged.
Then bring to a boil and cook for 10-15 minutes, or until potatoes are tender
Drain potatoes, mash with the vegan butter and almond milk; set aside
Meanwhile, in a large skillet over medium heat, add the oil, onion, celery, carrots and cook, stirring frequently until the onion is translucent and veggies have started to soften, about 5 minutes
Add the mushrooms and cook until most of the liquid has evaporated, an additional 5-6 minutes
Add the garlic and cook for one minute, then sprinkle the flour, italian seasoning, smoked paprika, thyme, salt and pepper and stir to coat
Slowly add the veggie broth, stirring well, followed by the soy sauce and bring to a simmer
Add the lentil and peas and continue to simmer until the sauce has thickened slightly, about 5 minutes
Transfer the mixture to a greased 9x13 baking dish
Carefully spread the sweet potatoes over the filling, then bake in preheated oven for 40-50 minutes, until the filling is bubbly and the potatoes have crisped a bit
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!