Vegetarian Sweet Potato & Lentil Cottage Pie

• 2 Sweet Potatoes peeled

• 1 1/2 cup lentils cooked

• 1/4 cup almond milk

• 1tbsp Greek yogurt

• 2 large carrots peeled and diced

• 4 celery stalks diced

• 1 1/2tbsp tomato paste

• 1tbsp balsamic vinegar

• 1 white onion diced

• 1/2tsp cinnamon

• 1/8tsp nutmeg

• 1tsp minced garlic

• 1tsp Italian seasoning

• 1tsp parsley

• 1/2 cup vegetable broth

• 1tbsp evoo

• Nonstick spray

• 1 cup Cheddar cheese (optional)

1. Preheat oven to 350

2. Boil sweet potatoes in salted water until soft. Then add almond milk, Greek yogurt and mash. Set aside

3. Add evoo to skillet with onions, carrots and celery. Cook for 5 minutes, add garlic and cook for another 2 minutes.

4. Add tomato paste, balsamic, Italian seasoning, parsley, cinnamon and nutmeg. Mix together until well combined

5. Add cooked lentils and vegetable broth and bring to a simmer. Cook until vegetable broth absorbs (about 5 minutes)

6. Spray an 8x8 oven safe dish with nonstick spray.

7. Spread vegetable mixture on bottom, top with mashed sweet potatoes, top with cheddar cheese.

8. Bake for 30 minutes or until cheese is melted and edges are bubbly