Hearty Veggie Sweet Potato Shepherd's Pie

Ingredients

Sweet potatoes

2 large, peeled and cubed

Olive oil

2 tablespoons

Onion

1 medium, diced

Carrots

2 medium, diced

Celery

2 stalks, diced

Garlic

3 cloves, minced

Mixed vegetables (peas, corn, green beans)

2 cups, frozen or fresh

Lentils

1 cup, rinsed and drained

Vegetable broth

2 cups

Tomato paste

2 tablespoons

Dried thyme

1 teaspoon

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pot, bring water to a boil and add the cubed sweet potatoes. Cook until they are tender, about 15 minutes. Drain and set aside.
3. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
4. Stir in the mixed vegetables and lentils, followed by the vegetable broth, tomato paste, dried thyme, salt, and pepper. Mix well and allow to simmer for an additional 5 minutes, letting the flavors meld.
5. Transfer the vegetable and lentil mixture into a baking dish, spreading it evenly.
6. Using a fork or potato masher, mash the cooked sweet potatoes until smooth. Season with salt and pepper to taste.
7. Spread the sweet potato mash evenly over the vegetable filling in the baking dish, creating a nice layer.
8. Bake in the preheated oven for 25-30 minutes, or until the sweet potato topping is golden and the filling is bubbling around the edges.
9. Remove from the oven and let cool for a few minutes before serving. Enjoy your hearty veggie shepherd's pie!