Sweet Potato and Lentil Shepherd's Pie

• 3 cooked large sweet potatoes 
• 2 tbsp coconut oil
• 1/4 cup coconut milk 
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 diced small onion
• 2 diced carrots
• 1 minced clove garlic 
• 1 cup cooked brown lentils
• 1 cup vegetable stock
• 1 tsp soy sauce
• 1 1/2 cups spinach
• 2 tsp fresh thyme chopped
• 1 bay leaf
• Salt and pepper to taste

1. Heat oven to 190 C /375 F. Skin the sweet potatoes,  place in a medium-sized bowl. Mash together sweet potatoes with coconut oil, coconut milk and salt. Use an immersion blender to really get them smooth.

2. Heat olive oil in a pot over medium heat. Add diced onions and carrots and cook until soft,  5-7 minutes. Add minced garlic and cook for another minute.

3. Add cooked lentils, veggie stock and soy sauce to the pot and bring to a simmer. Add spinach, thyme, bay leaf, salt and pepper and simmer until stock is absorbed. Remove the bay leaf.

4. Transfer lentil mixture to a 1 quart baking dish and spread an even layer of sweet potato mixture on top. Bake for 20-25 minutes. Garnish with fresh thyme leaves if desired.

This pie is a hearty and comforting, flavorful lentil stew smothered with a  layer of mashed sweet potatoes. Vegan, plant-based, comfort food done right!