Lentil Shepherd's Pie with Sweet Potato Topping

Ingredients

• 1 cup Lentils
• 3 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 each Onion
• 2 each Carrots
• 2 stalks Celery
• 2 cloves Garlic
• 2 tablespoons Tomato Paste
• 1 teaspoon Dried Thyme
• 1 each Bay Leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 large Sweet Potatoes
• 1/2 cup Coconut Milk

Instructions

1. 1In a medium saucepan, combine the 1 cup of lentils (rinsed) and the 3 cups of vegetable broth. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 20 to 25 minutes, or until the lentils are tender and have absorbed most of the liquid. Set the cooked lentils aside.
2. 2While the lentils are cooking, dice the 1 each onion, the 2 each carrots, and the 2 stalks celery into 1/2-inch pieces. Heat the 2 tablespoons of olive oil in a large skillet (at least 10-inch diameter) over medium heat. Add the diced 1 each onion, 2 each carrots, and 2 stalks celery to the skillet and cook for 5 to 7 minutes, stirring occasionally, until they are softened.
3. 3Mince the 2 cloves of garlic. Add the minced 2 cloves of garlic to the skillet and cook for 1 minute more, stirring constantly, until fragrant. Stir in the 2 tablespoons of tomato paste, the 1 teaspoon of dried thyme, the 1 each bay leaf, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, then cook for 2 minutes, stirring constantly.
4. 4Add the cooked lentils from the saucepan to the skillet with the vegetables and stir well to combine. Remove the 1 each bay leaf from the lentil mixture and discard it. Remove the skillet from the heat and set the filling aside.
5. 5Preheat your oven to 375°F (190°C). Peel the 2 large sweet potatoes and cut them into 1-inch cubes. Place the sweet potato cubes in a large pot, cover them with water, and bring to a boil over high heat. Boil for 15 to 20 minutes, or until the sweet potatoes are very tender when pierced with a fork, then drain them thoroughly.
6. 6Return the drained sweet potatoes to the pot. Add the 1/2 cup of coconut milk, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper. Mash the sweet potatoes with a fork or potato masher until smooth and creamy.
7. 7Spoon the lentil and vegetable filling evenly into a 9x13-inch (or similar 2-quart) baking dish. Carefully spread the sweet potato mash evenly over the lentil filling, using the back of a spoon or a spatula to create a smooth layer. Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the sweet potato topping is lightly golden brown and the lentil filling is visibly bubbling around the edges.
8. 8Carefully remove the baking dish from the oven. Let the shepherd's pie cool for 5 to 10 minutes before serving, as this allows the filling to set slightly.

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