# 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 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
# How to make it:
01 - Preheat the oven to 400°F (200°C).
02 - Boil sweet potatoes in a large pot of salted water until tender, approximately 15-20 minutes. Drain and return to pot.
03 - Add olive oil or vegan butter and non-dairy milk to the sweet potatoes and mash until smooth and creamy. Season with salt and pepper; set aside.
04 - Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery, cooking for 6-8 minutes until softened.
05 - Stir in minced garlic and cook for 1 minute until fragrant.
06 - Mix in lentils, tomato paste, thyme, rosemary, smoked paprika, soy sauce, and vegetable broth. Simmer for 5-7 minutes until thickened, stirring occasionally.
07 - Stir in frozen peas and cook for an additional 2 minutes. Adjust seasoning with salt and black pepper to taste.
08 - Spread lentil mixture evenly in a 9x13-inch baking dish. Top carefully with sweet potato mash, smoothing to cover.
09 - Optionally, use a fork to form ridges on the mashed potato surface and drizzle lightly with olive oil for crispness.
10 - Bake in preheated oven for 15-20 minutes until the topping is slightly golden and filling bubbles.
11 - Allow to rest for a few minutes before serving.
