# 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 carrots, diced
09 - 2 celery stalks, diced
10 - 3 cloves garlic, minced
11 - 2 cups cooked brown or green lentils, drained
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 (200°C) to heat.
02 - Boil sweet potatoes in salted water for 15-20 minutes, until tender; drain and return to pot.
03 - Add olive oil or vegan butter and non-dairy milk to sweet potatoes; mash to a smooth, creamy consistency. Season with salt and pepper and set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 6-8 minutes until softened.
05 - Stir in minced garlic and cook for 1 minute until fragrant.
06 - Add lentils, tomato paste, thyme, rosemary, smoked paprika, soy sauce, and vegetable broth. Simmer for 5-7 minutes, stirring occasionally until thickened.
07 - Stir in frozen peas and cook for 2 more minutes. Adjust seasoning with salt and pepper.
08 - Spread lentil mixture evenly in a 9x13-inch baking dish. Spoon sweet potato mash over the top, smoothing gently to cover.
09 - Use a fork to create ridges on the mash surface if desired. Drizzle lightly with olive oil for added crispness.
10 - Bake in preheated oven for 15-20 minutes until the topping is golden and the filling bubbles.
11 - Allow to rest for a few minutes before serving for optimal flavor and texture.
