Hearty Vegetarian Shepherds Pie

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

Directions

1. ​Preheat oven to 400°F.
2. Bring salted water to a simmer in a medium pot over medium heat. Add potatoes and cook until tender, about 10 – 12 minutes. Drain. Add 1 cup cheese and 2 tbsp butter. Mash with a potato masher until smooth and creamy. Season with salt and pepper.
3. Drain canned tomatoes; reserving ½ cup tomato juice.
4. Heat oil in a large pot over medium heat. Sauté carrots and onions until softened, about 5 – 6 minutes. Add lentils, tomatoes, ½ cup reserved tomato juice, corn and thyme. Bring to a simmer and cook, uncovered, for 5 – 7 minutes.
5. To make bread crumb topping, combine bread crumbs, remaining butter, remaining cheese, and pumpkin seeds in a small bowl. Stir to combine.
6. Spread tomato mixture evenly into a 9x13 baking dish. Add potato mixture evenly on top. Sprinkle with bread crumb topping. Bake until mixture is bubbly and topping is golden brown, about 20 – 25 minutes.