Step 1

Add the sweet potatoes to a pot and top with water. Bring to a rolling boil then cover and let cook for 15 minutes.

Step 2

Meanwhile, add the lentils and quinoa to a small saucepan. Cover with 2 cups of broth, the fresh thyme and bay leaves. Bring to a boil, cover and reduce to simmer. Cook for about 30 minutes until the water has been absorbed.

Step 3

When the potatoes are done cooking, drain the water and add in non-dairy milk, butter, salt and pepper. With an electric mixer, whip potatoes until smooth and creamy. Cover and set aside.

Step 4

When the lentils are done, preheat the oven to 425ºF and heat the olive oil in a large skillet (or dutch oven) over medium heat.

Step 5

Add the mushrooms, onion, celery, carrot and garlic powder to the hot skillet and season with salt and pepper. Cook until veggies are tender, about 10 minutes. Add lentil-quinoa mixture and stir to combine. Stir in balsamic vinegar and 1 cup of broth.

Step 6

Whisk the remaining 1/2 cup broth together with the arrowroot powder and in a separate dish. Once smooth, stir into the filling mixture.

Step 7

Transfer the lentil mixture to a baking dish (I used a 2 qt, but 9x13 will also work). Smooth with a spatula and top with whipped potatoes. Spread the potatoes out in an even layer and smooth over with a spatula. Sprinkle with salt and pepper and bake for 15 - 20 minutes until potatoes have browned slightly.

Step 8

Remove and let cool for 5 minutes then serve!