Lentil Sweet Potato Shepherd’s Pie

Ingredients

• 2 Pound Sweet potatoes, peeled and cut into 1-inch chunks - 2 (lb), peeled and cut into 1-inch chunks
• 1 Cup Green lentils, dry - 1 (cup)
• 3 Tablespoon Olive oil - 3 (tablespoons), Divided: 1 tablespoon for mashing the sweet potatoes and 2 tablespoons for cooking the filling.
• 1 Count Yellow onion, diced - 1 (medium onion), diced
• 2 Count Carrots, diced - 2 (medium carrots), diced
• 3 Count Garlic, minced - 3 (cloves), minced
• 3 Tablespoon Tomato paste - 3 (tablespoons)
• 3 Cup Vegetable broth - 3 (cups)
• 1 Cup Frozen peas - 1 (cup)
• 1 Teaspoon Dried thyme - 1 (teaspoon)
• 1.5 Teaspoon Fine salt - 1 1/2 (teaspoons), Divided: 1/2 teaspoon for the sweet potato topping and 1 teaspoon for the lentil filling.
• 0.5 Teaspoon Black pepper - 1/2 (teaspoon), Divided: 1/4 teaspoon for the sweet potato topping and 1/4 teaspoon for the lentil filling.

Instructions

1. Preheat and set up

   1. *Preheat the oven to 400°F* and place the baking dish near the stove for *easy assembly*.

2. Boil sweet potatoes

   2. Add the sweet potatoes to a large saucepan, cover with water, and bring to a boil. Cook for *15 to 18 minutes* until the potatoes are *fork-tender*, then drain well.

3. Mash topping

   3. Return the sweet potatoes to the saucepan and mash with *1 tablespoon olive oil*, *1/2 teaspoon salt*, and *1/4 teaspoon black pepper* until mostly smooth.

4. Cook aromatics

   4. Heat the remaining *2 tablespoons olive oil* in a large skillet over medium heat. Add the onion and carrots, then cook for *6 to 8 minutes* until the vegetables are *softened*.

5. Bloom seasonings

   5. Stir in the garlic, dried thyme, and *tomato paste*. Cook for *1 minute* until the mixture smells savory and the tomato paste darkens slightly.

6. Simmer lentil filling

   6. Add the *green lentils*, vegetable broth, remaining *1 teaspoon salt*, and remaining *1/4 teaspoon black pepper*. Bring to a boil, then cover, reduce the heat, and simmer for *25 to 30 minutes* until the lentils are *tender and thickened*.

7. Add peas

   7. Stir in the *frozen peas* and cook for *2 minutes* until heated through.

8. Assemble casserole

   8. Spoon the lentil filling into the baking dish and spread the mashed sweet potatoes evenly over the top. Smooth the surface into an *even topping* with the back of a spoon.

9. Bake

   9. Bake for *20 to 25 minutes* until the filling is *bubbling at the edges* and the topping is lightly browned.

10. Rest before serving

    10. Let the casserole rest for *10 minutes* before serving so the filling can *set slightly*.