Hearty Vegetarian Shepherds Pie | Blue Flame Kitchen

Ingredients

• ​6 cups cubed peeled sweet potatoes
• 2 cups shredded Monterey Jack cheese, divided
• 3 tbsp salted butter, divided
• ½ tsp salt
• ½ tsp freshly ground pepper
• 1 can (14 oz/398 mL) diced tomatoes
• 2 tsp canola oil
• 3 cups diced carrots
• 2 cups diced yellow onion
• 1 can (19 oz/540 mL) lentils, drained and rinsed
• 1 cup frozen kernel corn
• ½ tsp dried thyme, crumbled
• ½ cup fine dry bread crumbs or panko (Japanese-style bread crumbs)
• ¼ cup unsalted shelled pumpkin seeds