Fancy Forager's Pie

When I was little growing up in the London suburbs, I don't remember a week going past when Mum didn't make a big casserole dish full to the brim with mashed potato hiding bubbling gravy and veggies underneath. This is what I was brought up on- Shepherd's Pie, or Cottage Pie.
In fact, it wasn't until I was a teen that I realised the name of the dish is paired with the name with the meat that it's supposed to contain- Shepherd's Pie is lamb, Cottage Pie is beef.
Now, I have been vegetarian since I was 12, but I haven't eaten beef since I was 4, or lamb since I was 6. I'll admit- I do think a lot about food, and this must have been in the back of my mind as recently I found myself in a discussion with a close friend trying to coin what a vegetarian version of this classic should be called- Lentil Pie didn't quite cut it, and Vegetable Pie doesn't sound right. After what I have to admit was probably a couple of hours of the evening via text, we finally decided.

So, Ladies and Gentlemen, I present to you my colourful protein packed version of the soon-to-be-famous Forager's Pie!

Ingredients
1 orange sweet potato
1 purple sweet potato
1 spring onion (scallion)
1 cup red lentils
1 crown broccoli
1 small yellow onion, finely chopped
3 cloves garlic, crushed
4 medium sized mushrooms, finely chopped- I used crimini
1 1/2 cups water
1/2 cup low sodium vegetable broth
1 bell pepper, finely chopped
1 tsp garlic powder
seasoning to taste- I used a sprinkle of smoked black pepper and Mrs Dash's Garlic and Herb seasoning

Method
In a saucepan heat the water and broth to bring to a boil
Chop the sweet potatoes and add them to the water, keep on high heat until the potatoes are soft, then remove with a slotted spoon and place in a bowl.
Return the saucepan to the hob, and reduce to low/medium heat. Add the garlic and onion and leave for 3-5 minutes to soften before adding the lentils.
Mash the sweet potatoes using a fork or a potato masher, set to one side.
Add the lentils to the saucepan and stir, then cover. Leave for arounf 8 minutes until soft, then add the bell pepper, broccoli, and mushrooms, again stirring to ensure nothing sticks to the bottom of the pan, if the lentils keep sticking, add a little more water or broth.
Add the lentil mixture to an oven proof high-sided dish, then top with the mashed sweet potatoes.
Add finely shopped scallion/spring onion for garnish, and bake at 400°F/ 200°C for 15 minutes.
Serve with a side of sauteed spinach, a salad, or cauliflower bites.