Vegan Lentil Shepherd's Pie with Sweet Potato Topping

1.Preheat your oven to 200°C (395°F). Lightly grease a 9x13 inch baking dish.

2.Prepare the sweet potato topping: Place the cubed sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain thoroughly.

3.Mash the sweet potatoes in the pot. Stir in the vegan butter (or oil), plant milk, salt, and pepper until smooth and creamy. Set aside.

4.Prepare the lentil filling: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 8-10 minutes until the vegetables begin to soften.

5.Add the minced garlic, thyme, and rosemary to the skillet and cook for 1 minute until fragrant.

6.Stir in the rinsed lentils, vegetable broth, water, tomato paste, and soy sauce/tamari. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender and most of the liquid is absorbed.

7.In a small bowl, whisk the flour or cornstarch with 2 tablespoons of cold water to create a slurry. Stir this slurry into the lentil mixture. Cook for 1-2 minutes, stirring constantly, until the filling thickens slightly.

8.Stir in the frozen peas and corn. Taste the filling and adjust seasoning with salt and pepper as needed.

9.Pour the lentil filling evenly into the prepared baking dish.

10.Carefully spoon the mashed sweet potato topping over the lentil mixture. Spread it gently to cover the entire surface, using a fork to create decorative peaks or ridges.

11.Bake for 20-25 minutes, or until the filling is bubbly around the edges and the sweet potato topping is lightly golden brown.

12.Let the pie rest for 10 minutes before serving to allow the filling to set.