# 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 and freshly ground black pepper, to taste
→ Lentil Filling
05 - 2 tablespoons olive oil
06 - 1 large onion, finely diced
07 - 2 medium 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
# Method:
01 - Set oven temperature to 400°F.
02 - Boil peeled and cubed sweet potatoes in salted water until tender, about 15-20 minutes. Drain well.
03 - Return drained sweet potatoes to pot, add olive oil or vegan butter and non-dairy milk. Mash to a smooth consistency and season with salt and pepper.
04 - Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery; cook until softened, approximately 6-8 minutes.
05 - Incorporate minced garlic and cook for 1 minute until fragrant.
06 - Stir in lentils, tomato paste, dried thyme, rosemary, smoked paprika, soy sauce, and vegetable broth. Simmer for 5-7 minutes, stirring occasionally, until thickened.
07 - Mix in frozen peas and cook for an additional 2 minutes. Adjust seasoning with salt and black pepper to taste.
08 - Transfer lentil filling evenly into a 9x13 inch baking dish, then layer the sweet potato mash on top, spreading gently.
09 - Create texture on the mash surface with a fork if desired, and drizzle lightly with olive oil.
10 - Place in the oven and bake for 15-20 minutes until the top is lightly golden and filling is bubbling.
11 - Allow the dish to rest for several minutes before serving.
