Add onion and garlic to a large pan or pot. Add ΒΌ cup of water and leave to cook for around 7 minutes on a medium heat. When the onions begin to turn transluscent you will know they are ready.
Add carrot, peas, corn, lentils, stock, sage, oregano, basil, tomato paste and salt + pepper. Bring to the boil and then leave to simmer on a low heat for 30 minutes.
Make sure the lentil are soft and there is only a small amount of liquid remaining.
While the lentils are cooking get started with the sweet potato mash. Boil the sweet potatoes for 20 minutes or until soft. Strain the water. Mash sweet potatoes with coconut oil and salt + pepper.
Pre-heat oven to 180 C or 356 F.
Pour lentil filling into a pie dish.
Top with sweet potato mash. Spread evenly. Run a fork over the top to create a pattern.
Bake in the oven for 30 minutes.
Recipe by at https://www.caseyjade.com/how-to-make-a-healthier-shepherds-pie/