# Ingredient list:
→ 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 carrots, diced
08 - 2 celery stalks, diced
09 - 3 cloves garlic, minced
10 - 2 cups cooked brown or green lentils (or 1 can, drained and rinsed)
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
# Step-by-Step Guide:
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 well 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 black pepper to taste, then set aside.
04 - Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery, and sauté until softened, about 6 to 8 minutes.
05 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
06 - Stir in lentils, tomato paste, dried thyme, dried 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 an additional 2 minutes. Adjust seasoning with salt and black pepper as needed.
08 - Spread the lentil mixture evenly into a 9x13-inch baking dish. Gently top with sweet potato mash, spreading to cover the filling.
09 - Optionally, use a fork to create ridges in the sweet potato mash. Drizzle with a little olive oil to enhance crispness.
10 - Bake in the preheated oven for 15 to 20 minutes, until the topping is lightly golden and the filling is bubbling.
11 - Allow to rest for a few minutes before serving.