Fluffy mashed potatoes, a rich, spiced lentil filling, and all the cozy, comfort-food energy. This Indian-inspired Vegan Shepherd’s Pie is bold, hearty, and straight-up delicious.

It’s everything you love about a classic shepherd’s pie, but with warm garam masala, garlic, and dried fenugreek woven into the filling. The lentils? Simmered until deeply flavorful. The potatoes? Golden, creamy, and absolutely dreamy.
This is the kind of plant-based comfort food you’ll want on repeat. Shepherd’s pie wasn’t something I grew up eating, but the idea of a slow-simmered filling topped with something creamy and golden? That felt familiar. As a dietitian, I love reimagining traditional comfort foods in a way that keeps all the richness and warmth while using nourishing, plant-based ingredients.
So, I took the concept and gave it an Indian-inspired twist—keeping all the richness, all the comfort, but swapping the classic ingredients. It’s the same approach I took with my Vegetarian Quinoa Pilau—bringing together bold flavors and wholesome ingredients for a dish that’s as good for you as it is satisfying.
Nutrition Highlights
This plant-based meal is packed with nourishing, whole ingredients:
- Lentils for plant-based protein and fiber
- Tomatoes for lycopene, a powerful antioxidant
- Potatoes for energizing complex carbohydrates
What’s in This Indian-Inspired Shepherd’s Pie?
This dish is all about layers of flavor. Here’s what makes it really good:
- Lentils – Use green or brown lentils for the best texture.
- Tomato sauce – A rich, thick tomato base that ties everything together. I keep it easy and use storebought.
- Aromatics – Garlic, ginger, and onions for a deeply flavorful foundation.
- Spices – Garam masala, dried fenugreek, and red chili powder for warmth and a gentle kick.
- Golden potatoes – Goldenheart spuds are soft and creamy
- Bell pepper – Adds a little sweetness and depth to the filling.
- Lemon juice – Brightens everything up at the end.
Step-by-Step Instructions (with Image References)
- Boil the potatoes in a large pot until fork-tender (Image 1).
- Prepare the lentil filling – Heat olive oil in a pan, add onion seeds, garlic, and ginger, and fry until golden and fragrant (Image 2).
- Soften the onions – Stir in the sliced onions (Image 3), cover, and cook on low heat until soft. This technique reduces the need for extra oil while enhancing flavor.
- Add tomatoes and spices – Pour in the thick tomato sauce, followed by the chopped peppers, dried fenugreek, and red chili powder (Image 4). Adjust the chili to suit your spice preference.
- Cook the lentils – Add the drained lentils and water (Image 5). Stir, bring to a boil over high heat, then cover and cook on medium-low heat for 15 minutes until thick (but not dry). Finish with 1 teaspoon of salt and the juice of half a lemon, then stir well.
- Mash the potatoes – Drain the cooked potatoes and transfer them to a large mixing bowl. Add a pinch of salt, black pepper, and parsley flakes for added flavor without excess fat or salt. Mash until smooth (Image 6).
- Assemble the dish – Spread the cooked lentil mixture evenly in a 12×8-inch rectangular baking dish (Image 7).
- Top with mashed potatoes – Spread the mashed potatoes evenly over the lentil filling in small batches to keep the layers intact (Image 8).
- Brush with oil – Lightly brush 1 tablespoon of olive oil over the potato topping to help it crisp up in the oven (Image 9).
- Bake and broil – Bake for 10 minutes, then broil for 1-2 minutes until the top is lightly golden (Image 10). Be careful not to over-broil, as the potatoes can dry out.
- Cool and garnish – Remove from the oven, let it cool slightly, and garnish with extra parsley flakes before serving.
Storage & Reheating
- Freeze: Store in a freezer-safe dish for up to 1 month. Thaw before reheating.
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F (175°C) or microwave in short bursts.
Tried this plant-based shepherd’s pie? Drop a rating, leave a comment, and make sure to tag me on Instagram @DesiliciousRD. I can’t wait to see your creations!
Ingredients
- 9 potatoes, Goldenheart, washed, peeled and cut into halves and quarters depending on size
- 12½ cups water
- 2 tbsp olive oil, extra virgin
- ½ tsp onion seeds
- 1 tbsp garlic, crushed
- 2 inch ginger, peeled, finely chopped
- 2 onions, peeled and cut into medium slices
- 1 cup tomato sauce, coulis-style
- 1 red bell pepper, washed and chopped into small pieces
- 2 tsp dried fenugreek
- 1 tsp chilli powder, red, add to taste
- 1½ cups green or brown lentils, uncooked. You could use canned
- 1½ tsp salt
- ½ lemon, juice, fresh
- 1 tsp black pepper, coarse
- 1 tsp dried parsley, or another dried herb of your choice
Instructions
- Preheat the oven to 425°F (220°C) and adjust the rack to the upper-middle position.
- In a large saucepan, add the peeled and chopped potatoes along with 10 cups of water. Bring to a boil over high heat, then reduce to medium-high heat and cook for 20 minutes, or until fork-tender.
- In a cast iron or non-stick pot, heat 1 tablespoon of olive oil over medium heat. Add the onion seeds, garlic, and ginger, frying until fragrant and golden brown.
- Stir in the onions, cover, and cook on low heat for 2–3 minutes until softened. This technique reduces the need for excess oil.
- Pour in the tomato sauce, followed by the chopped bell peppers, dried fenugreek, and red chili powder. Adjust the chili to suit your heat preference. Stir well to coat everything in the spices.
- Add the drained uncooked lentils and 2½ cups of water. Stir, bring to a boil over high heat, then reduce to medium-low heat, cover, and simmer for 15 minutes until the lentils are tender. Using canned lentils? Skip the boiling step and reduce the water accordingly.
- Stir in 1 teaspoon of salt and the juice of half a lemon. The mixture should be thick but not dry. Transfer the lentil filling to a 12 x 8-inch rectangular baking dish.
- Once the potatoes are cooked, drain and transfer them to a large mixing bowl. Add ½ teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon parsley flakes for flavor. Mash thoroughly until smooth.
- Spread the mashed potatoes evenly over the lentil filling, working in small batches to keep the layers intact. Lightly brush 1 tablespoon of olive oil over the potato topping.
- Bake for 10 minutes, then broil for 1–2 minutes until the top is lightly golden. Be careful not to over-broil, as the potatoes may dry out. Remove from the oven and let cool for 5–10 minutes before serving. Garnish with extra parsley flakes.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.