# 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
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 black pepper, to taste
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - Place sweet potatoes in a large pot of boiling salted water and cook 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 to taste. Set aside.
04 - While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté 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. Bring to a simmer and cook for 5 to 7 minutes, stirring occasionally until thickened.
07 - Stir in frozen peas and cook for 2 more minutes. Adjust seasoning with salt and black pepper as needed.
08 - Spread the lentil mixture evenly into a 9x13 inch baking dish. Gently spread the sweet potato mash over the top.
09 - Use a fork to create ridges on the mash surface if desired, then drizzle lightly with olive oil for added crispness.
10 - Bake for 15 to 20 minutes, until the topping is lightly golden and the filling is bubbling.
11 - Allow the dish to rest for a few minutes before serving.
