Curried Lentils and Sweet Potato Shepherd’s Pie

Lentil Shepherd's Pie

Lately I’ve been on a bit of a lentil craze. And it has nothing to do with the fact that I discovered 3 different (relatively full), opened bags of lentils in my cupboard… nooo. Truth is, I hate clutter. Even food cupboard clutter. Actually, especially food cupboard clutter. Although I will acknowledge having too many lentils is far from being a problem.

Orrrr, can it be…

“Darling, for dinner tonight you have a choice! Red, yellow, or brown…….. lentils.”

But in all seriousness, here’s a mini list of why YOU need to be eating more of this legume:

  1. Lowers cholesterol
  2. Good for digestion (+high source of fibre).
  3. High source of protein & iron
  4. Increases your energy
  5. Helps with weight loss
  6. Lowers your risk of heart disease (+high source of magnesium which improves blood flow)
  7. Helps stabilize blood sugar
  8. Contains all kinds of vitamins; including Vitamin B (+highest amount compared to any other plant based food).

So whether you’re a vegetarian, vegan, or a hardcore meat eater- you really can’t deny this food from your diet. Lentil UP!

(Serves 6)

Ingredients for bottom layer of lentils:

  • 2 Tbsp olive oil
  • 1 onion
  • 1/2 cup of lentils (uncooked)
  • 2 cups of water (or however much water your lentils require for half a cup)
  • splash of red wine
  • ~1 tsp butter
  • 2 Tbsp tomato paste
  • 1 tsp of cumin
  • 1/2 tsp of curry
  • dash of nutmeg
  • salt and pepper to taste

Ingredients for middle layer:

  • 2 cups of canned corn

Ingredients for top layer of mashed potato:

  • 2 large sweet potatoes
  • 2 medium yukon potato
  • 2 Tbsp of butter (or more at your discretion)
  • 1/4 of warm milk
  • 2 tsp canadian maple syrup
  • dash of cinnamon
  • several dashes of paprika
  • (optional: sprinkle of cheddar cheese on top)


  1. In large pot, start boiling water, then cook your potatoes until soft (~25 minutes).
  2. In medium pot, dice onion and add to warm pot with olive oil.
  3. Cook onions for 10 minutes. If sticking to bottom, add wine and butter.
  4. Add lentils to onion mixture. Stir for 1 minute.
  5. Add water (measure according to your lentil package), and bring to boil.
  6. Once boiling, turn down to a simmer/low temperature.
  7. Once water is almost all gone but not quite (~20 minutes), add remaining ingredients (tomato paste, curry, cumin, salt, pepper, butter). Stir. Water should be gone within a few minutes. Set aside.
  8. Drain potatoes. Remove skin. Place back in the same pot on simmer, and add remaining ingredients to complete mash. (warm milk, butter, cinnamon, paprika, maple syrup, salt, and pepper).
  9. Preheat oven to 350 F. Spray glass baking dish. Pour lentils in first, then corn, and finish with your mash. Sprinkle more paprika, salt, pepper, and a handful of cheddar cheese. Bake for 30 mins.


I randomly found this song a few weeks ago and it took me back to my first years in College. A little indie-rock addition to this weeks music library. And guess what? This band is from Montreal! Wooh!

Here’s ‘Electric’, by Caféine. (Xavier Caféine)



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