A family-friendly and satisfying Vegan Shepherd’s Pie recipe gets an Indian twist. Loaded with flavour-packed green lentils simmered in a tomato sauce infused with traditional South Asian spices, and topped with velvety mashed potatoes. Heads up, it’s so Desi~licious that you’ll want more than one helping! 

vegan Shepherd's pie in a white baking dish topped with fresh parsley with a portion served in a plate

I think you’ll agree that Shepherd’s pie exudes all the comfort food vibes.

Having grown up in the UK, our family recipes have always had some sort of Eastern and Western fusion. Mum used to create something similar using meat. And as we’ve committed to eating more plants, I was eager to plan a vegan version of Shepherd’s Pie – with all the South Asian feels. 

With the launch of my rebranded Youtube Channel, it’s been slightly more hectic with my workload. Yes, the need for easy and healthy Indian recipes for the family has become even more critical as I settle into a new routine. And this, my friends, is the perfect pick to add to our weekly meal plan. I hope you love it as much as we do 🙂

How To Make Vegan Shepherd’s Pie – In Ten Steps

How to prep vegan shepherd's pie step by step preparation shots
  1. Start by boiling the potatoes (Image 1).
  2. Prep the lentils filling; heat the olive oil and fry the onion seeds, garlic and ginger until golden (Image 2).
  3. Stir in the onions (Image 3), cover and cook for on low heat to soften. This technique helps to use less oil.
  4. Pour in the tomato coulis along with the chopped peppers, dried fenugreek and red chilli powder (Image 4). Feel free to go easy with the chilli to suit your taste preferences.
  5. Follow with the drained lentils and water (Image 5). Stir, bring to boil over high heat, cover and cook for 15 minutes on medium-low heat. Once done, you should end up with a thick (not dry) consistency. Add 1 tsp of salt and juice of half a lemon and stir.
  6. Drain and transfer the cooked potatoes to a large container. Add a dash of salt and pepper along with parsley flakes to bring flavour to the potatoes without the need for added fat and excessive salt. Mash the potatoes thoroughly (Image 6).
  7. Transfer the lentils to a 12 X 8-inch rectangular baking dish or pan (Image 7).
  8. Spread the mashed potatoes evenly over the lentils filling. I like to do this in small batches to keep the two layers intact (Image 8).
  9. Brush 1 tbsp of oil all over the potato topping (Image 9).
  10. Send it in the oven to bake for 10 mins and broil for about 1-2 minutes until the top is golden (Image 10). You don’t want to overdo this as the potatoes will dry out. Remove from the oven and cool before serving. I like to garnish with even more parsley flakes – just because!
vegan Shepherd's pie in a white baking dish topped with fresh parsley with a portion served in a plate

Desi~licious Top Tips For Making Indian Shepherd’s Pie

  • Prepare the potatoes first by sending them to boil. That way, while they cook, you can get on with cooking the lentils
  • Select potatoes that are similar in size (medium), so they cook evenly
  • Any yellow flesh potatoes will work
  • Bring flavour to the potatoes by adding dried parsley and black pepper with a dash of salt. This means there’s no need for additional fat or excessive salt. 
  • Cover to cook the lentils to reduce cooking time
  • Don’t skim on the spices. They add all the South Asian flavour and make this recipe Desi~licious!

Nutritional Highlights of Vegan Shepherd’s Pie

Lentils are an exceptional source of fibre, iron, folate and antioxidants. The nutrients in these plant-powered gems have shown to help reduce the risk of chronic diseases, such as cardiovascular disease, diabetes and some types of cancers.

You know how much I adore legumes and I’m super excited to share my Desi~licious creation of VEGAN INDIAN SHEPHERD’S PIE. I think you’ll agree that Shepherd’s pie exudes all the comfort food vibes. Perhaps it’s the combo of a meaty layer topped with luscious, soft potatoes. But no meat in this one – it’s ALL about those lentils. So yummy!

*Nutrient claims based on a 2000-calorie diet.

  • ONE serving of my Vegan Shepherd’s Pie meets:
  • Almost 100% of your daily fibre needs – making it an excellent source of fibre
  • 40% of your daily iron needs – making it a very high source of iron
  • 100% + of your daily vitamin C needs – making it an excellent source of vitamin C
  • Low in saturated fat
  • Reduced in total fat
  • Good source of Vitamin A

We LOVE this vegan Shepherd’s pie because it’s:

  • Comforting and convenient – using pantry staples
  • Family-friendly and 6-year old approved
  • Easy and healthy
  • Full of South Asian Desi~licious flavours
  • Filling
  • Super yummy
  • Loaded with plant-powered goodness
a plate of vegan shepherd's pie with a fork and fresh parsley

More Healthy Vegan Dinner Recipes You May Like

  1. Tomato Sauce With Chickpeas and Pasta 
  2. Pumpkin Bean Burger
  3. Baingan Bharta (Indian Eggplant)
  4. Quinoa Pilau

You gotta tell me, do you adore potatoes as much as I do? I enjoy this with a dollop of Indian mango pickle. How do you typically enjoy your Shepherd’s pie? Have you tried my version of Vegan Shepherd’s Pie before? Share in the comment section below!

If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.

Desi~liciously Yours, Shahzadi

Hungry for more?

Subscribe to my newsletter for free recipes, nutrition tips and all the latest updates.

RD Approved Badge - Balanced Meal
RD Approved Badge - Staying Power
vegan Shepherd's pie in a white baking dish topped with fresh parsley with a portion served in a plate
4.60 stars (5 reviews)

Get the Recipe:

Vegan Shepherd’s Pie

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 people
A family-friendly and satisfying Vegan Shepherd's Pie recipe gets an Indian twist. Loaded with flavour-packed green lentils simmered in a tomato sauce infused with traditional South Asian spices, and topped with velvety mashed potatoes. Heads up, it's so Desi~licious that you'll want more than one helping!

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
  • cups green or brown lentils, uncooked. You could use canned
  • tsp salt
  • ½ lemon, juice, fresh
  • 1 tsp black pepper, coarse
  • 1 tsp dried parsley, or another dried herb of your choice

Instructions
 

  • Adjust oven rack to upper-middle position and preheat oven to 425 degrees Fahrenheit.
  • In a large saucepan, add potatoes and 10 cups of water. Bring to boil on high heat and cook for 20 minutes over medium-high heat or until cooked through.
  • While the potatoes are cooking, start to prep the lentils filling. Begin by gathering all the ingredients to save time.
  • In a cast iron or another type of non-stick cooking pot, heat 1 tbsp of olive oil on medium heat.
  • Add the onion seeds, garlic and ginger and fry until golden.
  • Stir in the onions, cover and cook for 2-3 minutes on low heat to soften the onions. This technique helps to use less oil.
  • Pour in the tomato coulis along with the chopped peppers, dried fenugreek and red chilli powder. Feel free to go easy with the chilli to suit your taste preferences. Stir well.
  • Follow with the drained uncooked lentils and 2.5 cups of water. Stir, bring to boil over high heat and cover and cook for 15 minutes on medium-low heat. If you're using cooked lentils (canned), you don't need to boil and cook them and will need to reduce the amount of water.
  • Add 1 tsp of salt and juice of half a lemon and stir. You should end up with a thick (not dry) consistency. Transfer to a 12 X 8-inch rectangular baking dish or pan.
  • Right about now, the potatoes should be done. Drain and transfer to a large container.
  • Add 1/2 tsp salt, 1 tsp of pepper and 1 tsp of parsley flakes to brings flavour to the potatoes without the need for added fat and more salt. Mash the potatoes thoroughly.
  • Now spread the mashed potatoes evenly over the filling. I like to do this in small batches to keep the two layers intact. Brush 1 tbsp of oil all over the potato topping.
  • Bake for 10 mins and broil about 1-2 minutes until the top is golden. You don't want to overdo this as the potatoes will dry out.
  • Remove from oven and cool for 5-10 minutes before serving. I like to garnish with more parsley flakes – just because!

Notes

  • Prepare the potatoes first and send them to boil. That way, while they cook, you can get on with cooking the lentils
  • Choose potatoes that are similar in size (medium), so they cook evenly
  • Any yellow flesh potatoes will work
  • Add flavour to the potatoes by using dried parsley and black pepper with a dash of salt. This means no need for additional fat or excessive salt
  • Cover to cook the lentils to reduce cooking time
  • Don’t skim on the spices. They add all the South Asian flavour and make this recipe Desi~licious!
  • If you wish, you can add fat to the potatoes – however, we prefer it this way.

Nutrition Information:

Calories: 483kcal (24%)Carbohydrates: 91g (30%)Protein: 19g (38%)Fat: 6g (9%)Saturated Fat: 1g (5%)Sodium: 826mg (34%)Potassium: 2022mg (58%)Fiber: 23g (92%)Sugar: 8g (9%)Vitamin A: 914IU (18%)Vitamin C: 97mg (118%)Calcium: 80mg (8%)Iron: 7mg (39%)

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.

Cuisine: Desi, ethnic, Indian, pakistani, Western
Course: Main
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.

An easy, nutritious & satisfying meal plan made with non-perishable foods from your pantry.

  • 100% vegan dietitian-approved & taste-tested
  • Grocery list to save you time, money and fewer trips to the grocery store
  • Step-by-step prep guide to make the most of your time in the kitchen
  • Full nutritional information