Start by peeling the potatoes and cutting them into 1 inch cubes. Place the potatoes in a large pot then cover with water and bring to a boil. Add 1 tsp salt and let boil for 15-20 minutes or until the potatoes are fork tender. Drain and mash with plant based butter and ½ tsp salt.
While the potatoes are cooking chop the onion and carrots into 1/4 inch cubes and dice the garlic.
Place a large saucepan over medium heat. Add the olive oil and onions to the pot and cook for 5 minutes. Add in the carrots, garlic, and ¼ tsp salt. Cook 2-3 more minutes stirring occasionally.
Add the Beyond Beef to the pan and break into bite size pieces. Let cook for 4-5 minutes. Add the flour parsley, thyme, rosemary, and paprika then stir to coat the Beyond Beef and let cook for 1 additional minute.
Add the tomato paste, worcestershire sauce, and vegetable broth. Bring to a simmer and let thicken for 3-4 minutes. Add the corn and peas and then season to taste with salt and pepper.
Pour the filling into a baking dish and spread the mashed potatoes overtop. Bake in a 400 degree oven for 25-30 minutes. Let cool for 15 minutes before serving.