Yam Shepherd's Pie

Before I became vegan I loved Costco's shepherd's pie.  I didn't think anything would top that I until I made this recipe from The Beauty Detox Foods (I did make a few adjustments). Wow just love this recipe.

3 medium yams
1/2 cup almond milk
Sea salt to taste
Freshly ground black pepper
1/2 cup vegetable broth
1 cup chopped onions
1 clove garlic, minced
1 cup celery, chopped
1 1/4 cups peeled and diced carrots
1 cup peas (fresh is best)
Kernels from 2 ears of corn
1 1/4 tsp fresh thyme leaves
2 tsp finely minced fresh rosemary
1 tbsp. arrowroot starch
1/4 cup Ener-G egg replacer, mixed with 3/4 cup very hot water
Nutmeg

Lightly grease a 2 quart glass casserole dish with coconut oil.
In a large pan, bring enough water to boil to cover yams. Reduce the heat, and simmer for about 30 minutes, or until softened.
Drain yams and place in a large mixing bowl, mash lightly. Add the almond milk. Blend the potato mixture with an electric hand mixer until smooth and fluffy. Season with salt and pepper.
Heat some coconut oil in a skillet over medium heat. Cook the onions until almost caramelized, then add the garlic and cook for one minute. Add the celery, carrots, peas, corn, thyme and rosemary. Increase the heat to medium high. In a small bowl, whish together the broth and arrowroot until smooth, and add to the skillet. When the mixture gets close to boiling, reduce the heat. Add salt and pepper to taste. Remove from the heat. Stir in the egg replacer/water combination.
Pour the veggie mixture into the bottom of the casserole dish, spreading it evenly across the bottom. Spoon the yams on top to cover. Sprinkle the top with nutmeg.
Bake in a preheated 375 degree oven for about 40 minutes. Allow to rest for 20 minutes before serving.