Vegan Lentil Cottage Pie with Sweet Potato Topping

Preheat oven to 375°F (190°C).

Peel and chop the sweet potatoes into 1-inch pieces. Place in a pot, cover with water, and boil until tender, about 15-20 minutes. Drain well.

While the sweet potatoes are cooking, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook until softened, about 5-7 minutes.

Add the garlic and cook for another minute until fragrant.

Stir in the lentils, vegetable broth, tomato paste, thyme, rosemary, bay leaf, and vegan Worcestershire sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.

Remove the bay leaf and stir in the frozen peas.

While the lentil mixture is simmering, mash the cooked sweet potatoes with the plant-based milk and vegan butter (if using). Season with salt and pepper to taste. Use a potato masher or electric mixer for a smoother consistency.

Pour the lentil mixture into a 9x13 inch baking dish. Spread the sweet potato mash evenly over the top.

Bake for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbly.

Let cool slightly before serving.