📖 Instructions

1. Preheat your oven to 375°F (190°C). This ensures the pie bakes evenly.
2. Peel and dice the carrots, celery, and onion. Aim for small, uniform pieces for even cooking. I sometimes add a little extra onion because I adore the flavor, but that's just me!
3. Heat the olive oil in a large skillet or Dutch oven over medium heat. The oil should shimmer, but not smoke. I personally use my cast iron skillet for this; it gives everything a nice, even sear.
4. Add the diced carrots, celery, and onion to the skillet. Sauté for about 5-7 minutes, until the vegetables are softened and the onion is translucent. Stir occasionally to prevent burning. Isn't the smell amazing? It's like a hug in a pan.
5. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly. Stir constantly.
6. Stir in the brown lentils, vegetable broth, Worcestershire sauce (or soy sauce for a vegetarian option), dried thyme, dried rosemary, salt, and pepper. Make sure everything is well combined. The lentils will soak up the broth as they cook.
7. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking. They should be soft but not mushy; think al dente pasta.
8. While the lentils are cooking, prepare the sweet potato topping. Peel the sweet potatoes and cut them into 1-inch cubes. Uniform size helps them cook at the same rate.
9. Place the sweet potato cubes in a large pot and cover with water. Add a pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and cook for 15-20 minutes, or until the sweet potatoes are tender. You should be able to easily pierce them with a fork. Pro-tip: Don't overcook them, or they'll be watery.
10. Drain the sweet potatoes well. Return them to the pot and mash with a potato masher or electric mixer until smooth. I like to leave mine a little chunky for texture.
11. Stir in the butter (or vegan butter), milk (or plant-based milk), salt, and pepper. Mix until well combined and creamy. Taste and adjust seasonings as needed. A little nutmeg adds a warm, cozy flavor, too!
12. Once the lentils are cooked, transfer them to a 9x13 inch baking dish. Spread them evenly across the bottom of the dish.
13. Spoon the sweet potato topping over the lentil mixture. Spread it evenly to cover the entire surface. You can create decorative swirls with a fork for a more elegant look. I like to make little peaks and valleys so they get extra crispy.
14. Bake in the preheated oven for 25-30 minutes, or until the sweet potato topping is lightly browned and the filling is bubbly. Keep an eye on it; ovens can vary. The topping should be firm to the touch.
15. Remove from the oven and let cool for a few minutes before serving. This allows the pie to set slightly and prevents burning your mouth. Garnish with fresh parsley or thyme, if desired. Enjoy! I love serving this with a simple side salad for a complete meal.