Step 1

Bring a large stockpot of salted water to boil. In the meantime, peel your sweet potatoes and roughly chop them into 2 or 3-inch chunks. Once the water is boiling, add the potatoes in and simmer for 15-20 minutes, or until very tender when pierced with a knife. Drain the potatoes and transfer them back into the pot. Add plant milk, garlic powder, salt, pepper, and vegan butter or tasteless coconut oil (optional for a richer texture). Mash until smooth, adding more plant milk as needed. Taste and adjust seasonings to your liking.

Step 2

Heat olive oil in a very large skillet over medium. Add in diced onions, mushrooms, celery, and carrots, sautéing for 6-7 minutes to soften. Next, add garlic, tamari, tomato paste, diced tomatoes, soaked lentils, 2 ¾ cups vegetable broth, and bay leaf. Stir to combine, then cover and lower the heat to simmer for 20 minutes. In the meantime, preheat your oven to 400 degrees F. Combine 1 tablespoon cornstarch with the other ¼ cup vegetable broth. Finely mince the fresh thyme and rosemary. When the lentils are tender, add in the cornstarch mixture, the fresh herbs, and salt and pepper to taste. Simmer for another couple of minutes, then transfer to a large casserole dish. A 9x13 is ideal, or you can divide the mixture between a few smaller oven-safe dishes.

Step 3

Dollop the mashed sweet potatoes over the top, then spread out evenly. Use a fork to make divots and peaks in the potatoes for extra crispiness.

Step 4

Bake uncovered for 20-25 minutes, or until the top is browned to your liking. To add even more crispy textures, turn your oven to broil for the last few minutes of baking.Enjoy!