Lentil Cottage Pie topped with Sweet Potato Mash

Preheat oven to 400 degrees.

In a large pot, heat oil over medium heat until hot. Add shallots and saute about 2 minutes until translucent and lightly golden. Add garlic and saute until fragrant, stirring frequently for about a minute. Add green lentils, carrots, green onion, peas, parsley, thyme, black pepper and vegetable stock. Stir with a spoon to combine.

Bring to a boil, cover, reduce heat to low, and simmer for about 45 minutes to an hour, or until lentils are tender. While the green lentils are cooking, in a separate pot, place 1 cup of black lentils in appropriate amount of water (it's typically 2:1 but follow instructions on the bag or box) and cook on medium until tender.

Cooking time is about 30 minutes. Drain when done.

While the lentil mixture is simmering, place sweet potato in a steamer and cook for about 15-20 minutes, until fork tender.

Remove the sweet potatoes from the steamer and place them in a saucepan over medium-low heat. Add shallot and garlic, and let saute for 2-3 minutes. Add almond milk, pepper, salt, and thyme and combine fully; remove from heat. Mash with a vegetable masher until smooth. Season with salt and pepper to taste.

Set aside.

In a small bowl, whisk arrowroot starch and about 4 tablespoons of lentil cooking liquid (if all has evaporated, use vegetable stock) until completely combined. Add the arrowroot slurry to the lentils and boil for 2-3 minutes, stirring occasionally, until the sauce thickens. Stir in cooked black lentils. Season with salt and pepper to taste.

Transfer lentil filling into a 9x9 or 9x13 glass baking dish. The larger dish will make the pie less deep which I think is preferable. Using a clean spoon, scoop and spread sweet potato mash on top of the cooked lentil mixture, creating a thin layer that completely covers the lentils.

Place on the middle oven rack and cook for about 30 minutes until the lentil mixture is bubbling and mashed sweet potatoes are slightly crispy. Serve hot.