Vegetarian Shepherd’s Pie

large sweet potato

olive oil (divided use)

cayenne pepper

& ¼ teaspoons salt (divided use plus more for seasoning if desired)

Freshly ground black pepper

large (russet potatoes, unpeeled and cut into ½– inch to 1-inch cubes)

milk

frozen edamame

frozen peas

cooked lentils

dried thyme

large onion (chopped)

carrots (peeled and sliced)

leeks (white and pale green parts only, cleaned and thinly sliced)