Mashed Potato Tempeh Pie - alive magazine

Ingredients

• 2 lbs (1 kg) sweet potato (about 3 large), peeled and diced
• 1/3 cup (80 mL) grated Parmesan cheese, plus more for topping (see Tip)
• 2 Tbsp (30 mL) unsalted butter or dairy-free butter
• 1 Tbsp (15 mL) finely chopped fresh rosemary
• 1/2 tsp (2 mL) cinnamon
• 1 Tbsp (15 mL) grapeseed oil or sunflower oil
• 1 yellow onion, diced
• 2 large carrots, chopped
• 1/2 lb (225 g) cremini mushrooms, chopped
• 2 garlic cloves, minced
• 2 - 8 oz (225 g) pkg tempeh, crumbled
• 1 cup (250 mL) frozen green peas
• 1/4 cup (60 mL) tomato paste
• 1 cup (250 mL) cooked green or black lentils
• 2 Tbsp (30 mL) white or yellow miso
• 2 Tbsp (30 mL) apple cider vinegar
• 2 Tbsp (30 mL) low-sodium soy sauce or tamari
• 2 tsp (10 mL) dried thyme