Sweet Potato & Lentil Shepherd’s Pie

I’ve been wanting to post my take on sweet potato & lentil shepherd’s pie for so long! I’ve seen it done before, but I wanted to mix up the flavors a bit and put my own spin on it! I finally gathered up my thoughts into a recipe, tried it out and succeeded! In my opinion, it’s delicious. But you’ll have to make it and see for yourself 🙂

The weather today is cloudy and a bit rainy, but I’m not complaining because it’s actually been so nice lately. It inspired me to write up a summer to-do list. I have one for me and whoever wants to do the things with me, and one for my Brett and I (they’re also kind of cute cheap date ideas, because we’re trying to save money lately). I called it my summer bucket list, and on it I wrote:

  • Seal watching
  • Climb to the top of a lighthouse
  • Visit the butterfly house
  • Visit the trampoline park
  • Go golfing
  • Go horseback riding
  • Apple picking!
  • Go to Gardens of Hope in New Glasgow

All of which, I’ve never done before besides the apple picking (including the horseback riding, and golfing! I’ve only ever been mini golfing). So I’m very excited to take on that list! It’s short, but things can always be added to it, or if I keep it short and sweet it will be easier to accomplish the entire list 🙂

Like I said, I also made a list for Brett and I. They can also include other people, but some will just be nice date ideas for us to do as a couple! My list included:

  • Plan a board game or video game night!
  • Make a blanket fort
  • Cook or make something together and enjoy it together!
  • Spend the whole day outside just rollerblading/skateboarding around the town
  • Have a campfire (make s’mores!)
  • Go for lots of walks!
  • Watch the sunrise at the beach
  • Watch the sunset at the beach
  • Go to the beach a lot!

So I definitely have lots planned for this summer! And also for this blog, too! I have tons of summer recipes, BBQ recipes and refreshing popsicle recipes brewing in my brain. Can’t wait to get started on those!

I also mentioned way back in my beginning posts that my mom and I were planning a camping trip that we’ll have in early september. We’re really going to rough it – catch fish, eat without plates and utensils, start our own fires with rocks and sticks, and make our own tools or things we need with the stuff around us etc. It may sound a little silly or maybe even crazy to some of you, but to us it sounds like such a fun adventure, and a good challenge for ourselves! We’re going to bring things as back up, for example: we’re going to bring a net incase we have no luck catching a fish, and probably tools to start a fire just incase, too. But we don’t give up easily, so I have a good feeling that stuff will stay snug in the car 😉

We may not get to bake things in ramekins while we’re out there (I’ll probably miss getting creative with my recipes like this one), but we’re going to do what we can with what’s around us (maybe bring a few spices from home too, hehe). But today, I’m home, and enjoying my delicious sweet potato shepherds pie (that I recommend trying asap). It’s as good as it looks! 🙂

Sweet Potato & Lentil Shepherd’s Pie

  • Prep Time: 15m
  • Cook Time: 1h 15m
  • Total Time: 1h 30m
  • Serves: 4
  • Yield: 4 ramekins


  • 2 medium sweet potatoes
  • 1 tsp. butter
  • 4 tsp. parmesan cheese
  • 1 clove garlic // minced
  • 1 tbsp. sage // chopped
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground cardamom
  • 1/2 tsp. turmeric
  • 1 tsp. ground cumin
  • 1 tbsp. strong mustard
  • 1 tbsp. olive oil
  • 1/2 c diced white onion
  • 1/2 c green lentils
  • 4 sprigs of rosemary // (for garnishing)


  1. Chop sweet potatoes, and add to a pot of boiling water and cook for about 25 minutes or until very soft when pierced with a fork.
  2. At the same time, cook your lentils according to package instructions (should take about the same amount of time)
  3. Preheat your oven to 375°F
  4. Heat olive oil in a pan over medium heat. Add white onion and sauté for about 3 minutes.
  5. Add your lentils, mustard, olive oil, cumin, turmeric, cardamom, cloves and pinch of salt & pepper.
  6. Drain your sweet potatoes, and add sage, garlic, butter and a pinch of salt & pepper.
  7. Mash until smooth.
  8. Scoop 1/2 cup of the lentil mixture into each ramekin (makes 4 small ramekins).
  9. Sprinkle 1 tsp parmesan cheese on top of the lentil mixture in each ramekin.
  10. Using a piping bag, pipe the sweet potato on top of the lentil mixture, or just lather on top with a spoon.
  11. Bake for 45 minutes. Remove from oven and garnish with rosemary.
  12. Enjoy immediately, or store in the fridge and consume within a week.

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


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