# 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, to taste
05 - Freshly ground black pepper, to taste
→ Lentil Filling
06 - 2 tablespoons olive oil
07 - 1 large onion, finely diced
08 - 2 medium carrots, diced
09 - 2 celery stalks, diced
10 - 3 cloves garlic, minced
11 - 2 cups cooked brown or green lentils (or 1 can, drained and rinsed)
12 - 1 cup frozen peas
13 - 1 cup vegetable broth
14 - 2 tablespoons tomato paste
15 - 1 tablespoon soy sauce or tamari
16 - 1 teaspoon dried thyme
17 - 1 teaspoon dried rosemary
18 - 1/2 teaspoon smoked paprika
19 - Salt, to taste
20 - Black pepper, to taste
# Method:
01 - Heat the oven to 400°F (200°C) to prepare for baking.
02 - Boil sweet potatoes in salted water until tender, about 15 to 20 minutes, then drain thoroughly.
03 - Return sweet potatoes to the pot and mash with olive oil or vegan butter and non-dairy milk until creamy. Season with salt and pepper and set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, cooking until softened, approximately 6 to 8 minutes.
05 - Incorporate garlic into the skillet and sauté for 1 minute until aromatic.
06 - Mix in lentils, tomato paste, dried thyme, rosemary, smoked paprika, soy sauce, and vegetable broth. Simmer for 5 to 7 minutes until thickened, stirring occasionally.
07 - Stir in frozen peas and cook for an additional 2 minutes. Adjust seasoning with salt and black pepper as needed.
08 - Transfer the lentil mixture evenly into a 9x13 inch baking dish. Top with the prepared sweet potato mash, spreading gently to cover the filling.
09 - Create texture on the mashed sweet potato surface with a fork if desired and drizzle lightly with olive oil for enhanced crispness.
10 - Place in the oven and bake for 15 to 20 minutes until the topping is lightly golden and filling is bubbling.
11 - Allow to rest for a few minutes before serving to let flavors settle.
