# Components:
→ Sweet Potato Mash
01 - 2.5 pounds sweet potatoes, peeled and cubed
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 - Set the oven temperature to 400°F.
02 - Boil sweet potatoes in salted water until tender, about 15 to 20 minutes. Drain and return to the pot.
03 - Add olive oil or vegan butter and non-dairy milk to the 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 onion, carrots, and celery; cook for 6 to 8 minutes until softened.
05 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
06 - Stir in lentils, tomato paste, thyme, rosemary, smoked paprika, soy sauce, and vegetable broth. Simmer for 5 to 7 minutes until thickened, stirring occasionally.
07 - Incorporate frozen peas and cook for an additional 2 minutes. Adjust seasoning with salt and pepper as needed.
08 - Transfer lentil filling evenly into a 9x13 inch baking dish. Spread sweet potato mash on top, smoothing gently to cover the filling.
09 - Optionally, use a fork to create ridges in the mashed topping and drizzle with olive oil for extra crispness.
10 - Bake in preheated oven for 15 to 20 minutes until the top is lightly golden and the filling bubbles.
11 - Allow the dish to rest for a few minutes before serving.
