Lentil and Veggie Shepherds Pie with Sweet Potato Topping

Ingredients

• 1/2 cup (125 ml) dried lentils
• 2 Tbs. (30 ml) extra-virgin olive oil, plus more for greasing the pan
• 1 large sweet potato
• 1 large white potato
• 1/2 large red onion, diced
• 2 garlic cloves, thinly sliced
• 2 bay leaves
• 1 fresh rosemary sprig
• Pinch of dried thyme
• 1/2 large carrot, diced
• 1/2 large celery stalk, diced
• 1 portobello mushroom, roughly chopped
• 1 Tbs. (15 ml) tomato paste
• 1 large tomato, grated
• 2 1/2 cups (625 ml) vegetable broth
• 1/2 tsp. (2.5 ml) kosher salt, plus more to taste
• Freshly ground pepper
• 1/2 cup (125 ml) unsweetened almond milk
• 1 Tbs. (15 ml) vegan butter
• 1 Tbs. (15 ml) nutritional yeast
• 1 tsp. (5 ml) fresh rosemary leaves, for garnish
• Crusty bread for serving

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