# What You'll 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 medium carrots, diced
09 - 2 celery stalks, diced
10 - 3 cloves garlic, minced
11 - 2 cups cooked brown or green lentils, drained and rinsed 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
# Method:
01 - Set the oven to 400°F and allow it to reach temperature before baking.
02 - Boil peeled and cubed sweet potatoes in salted water until tender, approximately 15 to 20 minutes. Drain thoroughly and return to pot.
03 - Add olive oil or vegan butter and non-dairy milk to the hot sweet potatoes. Mash until smooth and season with salt and pepper. Set aside.
04 - While potatoes cook, heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery, and sauté for 6 to 8 minutes until softened.
05 - Stir in minced garlic and cook for 1 minute until fragrant.
06 - Add cooked lentils, tomato paste, dried thyme, rosemary, smoked paprika, soy sauce, and vegetable broth. Simmer for 5 to 7 minutes, stirring occasionally, until thickened.
07 - Fold in frozen peas, cook for an additional 2 minutes. Adjust seasoning with salt and pepper as needed.
08 - Transfer the lentil mixture evenly into a 9x13 inch baking dish. Spread the sweet potato mash on top, smoothing gently to cover completely.
09 - Optionally, use a fork to create ridges in the mash and drizzle lightly with olive oil to enhance crispness.
10 - Bake for 15 to 20 minutes until the topping is slightly golden and the filling is bubbling.
11 - Allow to rest for a few minutes before serving to meld flavors.
