Sweet Potato and Lentil Shepherd’s Pie

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Boil sweet potatoes in a large pot of salted water until tender, about 15-20 minutes.
3. While sweet potatoes are cooking, heat olive oil in a large skillet over medium heat.
4. Add chopped onion, diced carrots, and diced celery to the skillet. Cook until softened, about 5 minutes.
5. Stir in minced garlic and cook for another minute.
6. Add tomato paste, thyme, and rosemary. Cook for 2 minutes, stirring frequently.
7. Add rinsed lentils and vegetable broth to the skillet. Bring to a boil, then reduce heat and simmer for 20 minutes.
8. Stir in frozen peas and cook for an additional 5 minutes.
9. Drain sweet potatoes and return them to the pot. Add whole milk and butter, then mash until smooth. Season with salt and pepper.
10. Transfer lentil mixture to a baking dish. Spread mashed sweet potatoes over the top.
11. Bake in the preheated oven for 25-30 minutes, until the top is golden brown.

Prep

• Rinse and drain lentils.