# Components:
→ Sweet Potato Mash
01 - 2.5 pounds peeled and cubed sweet potatoes
02 - 2 tablespoons olive oil or vegan butter
03 - 1/4 cup unsweetened non-dairy milk
04 - Salt and freshly ground black pepper to taste
→ Lentil Filling
05 - 2 tablespoons olive oil
06 - 1 large onion, finely diced
07 - 2 medium carrots, diced
08 - 2 celery stalks, diced
09 - 3 cloves garlic, minced
10 - 2 cups cooked brown or green lentils, drained and rinsed if canned
11 - 1 cup frozen peas
12 - 1 cup vegetable broth
13 - 2 tablespoons tomato paste
14 - 1 tablespoon soy sauce or tamari
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried rosemary
17 - 1/2 teaspoon smoked paprika
18 - Salt and freshly ground black pepper to taste
# Method:
01 - Heat the oven to 400°F (200°C).
02 - Boil sweet potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to pot.
03 - Add olive oil or vegan butter and non-dairy milk to sweet potatoes. Mash until smooth and creamy. Season with salt and pepper. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery; sauté for 6-8 minutes until softened.
05 - Stir in minced garlic and cook for 1 minute until fragrant.
06 - Add lentils, tomato paste, dried thyme, rosemary, smoked paprika, soy sauce, and vegetable broth. Simmer for 5-7 minutes, stirring occasionally until thickened.
07 - Mix in frozen peas and cook for 2 additional minutes. Adjust salt and pepper to taste.
08 - Transfer lentil mixture evenly into a 9x13 inch baking dish. Spread sweet potato mash on top, smoothing gently to cover.
09 - Use a fork to create ridges in the mash if desired. Drizzle a small amount of olive oil over the surface for extra crispness.
10 - Bake in the preheated oven for 15-20 minutes until the topping is lightly golden and the filling is bubbling.
11 - Allow to rest for a few minutes before serving to set.
