Lentil Shepherd's Pie with Sweet Potato Topping

Ingredients

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• 1 large onion
• 2 medium carrot
• 3 pieces garlic
• 1.5 cups brown lentils
• 3 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 cup peas
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. 1Preheat the oven to 375 degrees F (190 degrees C).
2. 2Peel and chop the sweet potatoes into chunks, then boil in salted water until soft, about 15 minutes.
3. 3While the sweet potatoes are boiling, heat olive oil in a pan over medium heat. Add chopped onions and carrots, cooking until they begin to soften.
4. 4Add minced garlic to the pan and cook for another 2 minutes.
5. 5Stir in the green lentils, vegetable broth, tomato paste, thyme, and rosemary. Bring to a simmer and cook until lentils are tender, about 25 minutes.
6. 6Once the lentils are cooked, stir in the frozen peas and cook for another 5 minutes. Season with salt and pepper.
7. 7Drain the sweet potatoes and mash with a bit of olive oil until smooth.
8. 8Spread the lentil mixture in a baking dish. Top with the mashed sweet potatoes, spreading evenly.
9. 9Bake in the preheated oven until the top starts to brown, about 20 minutes.
10. 10Remove from oven and let sit for a few minutes before serving.
11. 11Garnish with a sprinkle of fresh rosemary and a drizzle of olive oil.
12. 12Serve hot and enjoy the hearty, nutritious flavors.