Veggie Sweet Potato Shepherd's Pie

This vegetarian twist on a classic shepherd's pie is made with hearty vegetables and topped with a creamy sweet potato mash.

Ingredients - Serves 6

Preheat the oven to 375°F.
Place the sweet potatoes in a large pot of boiling water and cook until tender, about 15 minutes. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 10 minutes.
Add the frozen peas, vegetable broth, tomato paste, dried thyme, salt, and pepper to the skillet. Stir to combine and simmer for 5 minutes.
Transfer the vegetable mixture to a baking dish.
Mash the cooked sweet potatoes with a fork or potato masher until smooth. Season with salt and pepper.
Spread the mashed sweet potatoes over the vegetable mixture in the baking dish.
Bake for 25 minutes, or until the top is golden and the filling is bubbling.
Let cool for a few minutes before serving.