Heat the oven to 400 F

1. Place the sweet potatoes and celery root in a large pan of boiling water and cook until tender, approximately 20 minutes. Drain, reserving a couple of tablespoons of the cooking water, add the unsweetened soy milk, and mash well. If the mixture is too thick add some of the reserved cooking water.

3. Meanwhile, heat 3-4 tablespoons vegetable stock in a large saute pan, add the onions,  cook on low heat until translucent, add the celery, carrots, garlic, rosemary, pepper, Herbs de Provence, or other savory herbs of your choice, and cumin. Continue cooking for another 3-4 minutes. Add the drained lentils, tomato paste, mushrooms, crushed tomatoes, and wine. Stir well to combine. If the mixture is very thick add 1/3 cup of low sodium vegetable broth.

4. Bring to the boil, turn down to a simmer and partially cover. Simmer on the stovetop for about 20-25 minutes until the vegetables are tender. Add the frozen peas. Add the balsamic vinegar, stir well. Remove the sprig of rosemary.

5. In a small bowl combine the tablespoon of cornstarch with 2-3 tablespoons of the lentil sauce, stir until you have a slurry, then pour into the lentil sauce and stir well to incorporate.

6. Place the mixture either a large baking dish or individual small dishes on a lined baking tray. Fill the dish or dishes about 3/4 way to the top. Gently spread the mashed potato mixture over the top. Place in the oven and cook for about 20- 30  minutes until the top is just crisping.

7. Remove from oven, allow to rest for 5-10 minutes then serve and enjoy.