# What You Need:
→ 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 carrots, diced
09 - 2 celery stalks, diced
10 - 3 cloves garlic, minced
11 - 2 cups cooked brown or green lentils, drained if canned
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
# Steps:
01 - Preheat the oven to 400°F.
02 - Boil peeled and cubed 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, then mash until smooth and creamy. Season with salt and black pepper. 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 or tamari, and vegetable broth. Bring mixture to a simmer and cook for 5 to 7 minutes, stirring occasionally, until thickened.
07 - Fold in frozen peas and cook for 2 more minutes. Adjust seasoning with salt and black pepper to taste.
08 - Spread the lentil mixture evenly in a 9 by 13-inch baking dish. Top with the sweet potato mash, spreading gently to cover.
09 - Use a fork to create ridges in the mash if desired, then 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 the dish to rest for a few minutes prior to serving.
