Lentil Sweet Potato Shepherd's Pie

Ingredients

• 1 Cup brown lentils, rinsed - 1 cup (190 g), 190 g metric equivalent given in the source line.
• 2 Pound sweet potatoes, peeled and cut into 1-inch pieces - 2 pounds (900 g), Cut into 1-inch pieces; 900 g metric equivalent given in the source line.
• 2 Count carrots, diced - 2 medium (160 g), 160 g metric equivalent given in the source line.
• 1 Cup frozen peas - 1 cup (140 g), 140 g metric equivalent given in the source line.
• 1 Count yellow onion, diced - 1 medium (150 g), Medium onion; 150 g metric equivalent given in the source line.
• 3 Cup vegetable broth - 3 cups (720 ml), 720 ml metric equivalent given in the source line; divided in the recipe.
• 2 Tablespoon olive oil - 2 tablespoons (30 ml), 30 ml metric equivalent given in the source line; divided in the recipe.
• 2 Tablespoon tomato paste - 2 tablespoons (33 g), 33 g metric equivalent given in the source line.
• 1 Teaspoon garlic powder - 1 teaspoon (3 g), 3 g metric equivalent given in the source line.
• 1 Teaspoon dried thyme - 1 teaspoon (1 g), 1 g metric equivalent given in the source line.
• 1 Teaspoon salt - 1 teaspoon (6 g), 6 g metric equivalent given in the source line.
• 0.25 Teaspoon black pepper - 1/4 teaspoon (0.5 g), 0.5 g metric equivalent given in the source line.

Instructions

1. Preheat and prep

   1. *Preheat the oven to 400°F (200°C)*. *Rinse the lentils*, peel and cut the sweet potatoes, dice the carrots and onion, and measure the remaining ingredients.

2. Boil the sweet potatoes

   2. Place the sweet potatoes in a large pot and cover with water. Bring to a boil, then cook for *12 to 15 minutes* until *fork-tender*.

3. Start the filling

   3. While the sweet potatoes cook, heat *1 tablespoon olive oil* in a large skillet over medium heat. Add the onion and carrots and cook for *5 minutes* until *slightly softened*.

4. Bloom the seasonings

   4. Stir in the tomato paste, garlic powder, thyme, salt, and black pepper. Cook for *1 minute* until the tomato paste is *darkened slightly*.

5. Simmer the lentil filling

   5. Add the lentils and *2 3/4 cups vegetable broth*. Bring to a boil, reduce heat, cover, and simmer for *20 minutes*; uncover and cook for *5 minutes more* until the lentils are *tender* and the filling is *thickened*.

6. Mash the sweet potato topping

   6. Drain the sweet potatoes well. Mash with the remaining *1 tablespoon olive oil* and remaining *1/4 cup vegetable broth* until *smooth and spreadable*.

7. Finish the filling

   7. Stir the frozen peas into the lentil filling and cook for *2 minutes* until the peas are *heated through*. Spread the filling evenly in the baking dish.

8. Top and bake

   8. Spoon the mashed sweet potatoes over the filling and spread gently to the edges. Bake for *12 to 15 minutes* until the edges are *bubbling* and the topping is *set*.

9. Rest and serve

   9. Let the shepherd's pie rest for *5 minutes* before serving *family-style*.