Lentil Shepherd's Pie with Sweet Potato Topping

Ingredients

• 2 cupsbrown or green lentils, rinsed
• 1 largeonion, diced
• 3 clovesgarlic, minced
• 2 stalkscelery, diced
• 2 mediumcarrots, diced
• 1 cupmushrooms, sliced
• 1 tspdried thyme
• 1 tspsmoked paprika
• 2 tbsptomato paste
• 2 cupsvegetable broth
• 1 tbspsoy sauce or tamari
• 1 cupfrozen peas
• 2 lbssweet potatoes, peeled and cubed
• 2 tbspolive oil or butter
• 1/4 cupmilk or plant milk
• 1 tspsalt
• 1/2 tspblack pepper

Instructions

1. 1
   Preheat oven to 400°F (200°C). Place sweet potatoes in a pot, cover with water, and bring to a boil. Simmer 15 minutes until tender.
2. 2
   Drain sweet potatoes and mash with olive oil, milk, salt, and pepper. Set aside.
3. 3
   In a large skillet over medium heat, sauté onion, garlic, celery, carrots, and mushrooms for 7-8 minutes until softened.
4. 4
   Stir in lentils, thyme, paprika, tomato paste, and soy sauce.
5. 5
   Add vegetable broth, bring to a boil, then reduce heat and simmer uncovered 20-25 minutes until lentils are tender and most liquid is absorbed.
6. 6
   Stir in frozen peas and cook 2 more minutes. Taste and adjust seasoning.
7. 7
   Transfer lentil mixture to a 9x13-inch baking dish. Spread mashed sweet potatoes evenly on top, creating ridges with a fork.
8. 8
   Bake 20-25 minutes until edges are bubbling and sweet potato topping is lightly browned.
9. 9
   Let rest 10 minutes before serving.