Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Place the peeled and cubed sweet potatoes in a large pot, cover with water, and boil for 15 minutes or until fork-tender.

3. 3

   Drain the potatoes and mash them in the pot or a bowl until smooth. Season with salt and pepper to taste, then set aside.

4. 4

   While the potatoes cook, heat the olive oil in a large oven-safe skillet or pot over medium heat.

5. 5

   Add the diced onion and chopped carrots to the skillet, sautéing for about 6-8 minutes until the vegetables soften.

6. 6

   Stir in the tomato paste, dried thyme, and rinsed lentils, cooking for 1 minute to coat everything.

7. 7

   Pour in the vegetable broth and let the mixture simmer for 5 minutes to thicken slightly.

8. 8

   Remove from heat and stir in the frozen peas.

9. 9

   Spread the sweet potato mash evenly over the lentil and vegetable filling, using a fork to create texture on top.

10. 10

    Bake for 20 minutes until the filling is bubbling around the edges and the top is slightly browned.