Lentil Shepherd's Pie: A Hearty Family Favourite

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 large onion, finely chopped (approx. 1 cup or 150g)
• 2 carrots, peeled and diced (approx. 1 cup or 120g)
• 2 celery stalks, diced (approx. 1 cup or 100g)
• 2 cloves garlic, minced (approx. 2 tsp or 6g)
• 1 teaspoon dried thyme (5 ml)
• 1 teaspoon dried rosemary (5 ml)
• ½ teaspoon smoked paprika (2.5 ml)
• 1 bay leaf
• 1 cup brown or green lentils, rinsed (approx. 200g)
• 4 cups vegetable broth (approx. 950ml)
• 1 (14.5 ounce) can diced tomatoes, undrained (approx. 400g)
• 2 tablespoons tomato paste (30 ml or 30g)
• 1 tablespoon Worcestershire sauce (vegetarian optional) (15 ml)
• Salt and black pepper to taste
• 2 pounds sweet potatoes, peeled and cubed (approx. 900g)
• ¼ cup milk (or unsweetened plant-based milk) (60 ml)
• 2 tablespoons butter (or vegan butter) (30g)
• Salt and pepper to taste
• Optional: 1/4 teaspoon ground nutmeg