Sweet Potato and Lentil Shepherd's Pie

Ingredients

• 3 large Sweet potatoes
• 1.5 cups Brown lentils
• 2 cups Vegetable broth
• 1 medium Onion
• 2 medium Carrots
• 0.5 cup Frozen peas
• 2 tablespoons Tomato paste
• 1 teaspoon Dried thyme
• 1 tablespoon Olive oil
• 2 cloves Garlic

Instructions

1. 1

   Peel and cube sweet potatoes, then boil in salted water for 15 minutes until soft. Drain and mash with a splash of oil or milk.

2. 2

   Preheat oven to 400°F (200°C).

3. 3

   In a large skillet, sauté diced onion, carrots, and minced garlic in olive oil until softened.

4. 4

   Stir in the lentils, tomato paste, thyme, and vegetable broth. Simmer for 15-20 minutes until the liquid is mostly absorbed and lentils are tender.

5. 5

   Stir in the frozen peas and season with salt and pepper to taste.

6. 6

   Transfer the lentil mixture to a baking dish and spread the mashed sweet potatoes evenly over the top.

7. 7

   Bake for 20 minutes until the sweet potato topping is slightly golden and the filling is bubbling.