Go Back
+ servings

Vegan Shepherd's Pie | Healthy Vegan Dinner Recipe

5 from 1 vote
Print Pin
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!
Prep Time15 mins
Cook Time45 mins
Course: Main, Main Course
Servings: 6 people
vegan Shepherd's pie in a white baking dish topped with fresh parsley with a portion served in a plate

Ingredients

  • 9 potatoes yellow flesh, washed, peeled and cut into quarters
  • 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 lentils soaked for at least 20 minutes or overnight
  • tsp salt
  • ½ lemon, juice fresh
  • 1 tsp black pepper coarse
  • 1 tsp dried parsley

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 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. 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

  • Soak the lentils for at least 20 minutes or overnight
  • 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!
Nutrition Facts
Vegan Shepherd's Pie | Healthy Vegan Dinner Recipe
Amount Per Serving
Calories 483 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 826mg34%
Potassium 2022mg58%
Carbohydrates 91g30%
Fiber 23g92%
Sugar 8g9%
Protein 19g38%
Vitamin A 914IU18%
Vitamin C 97mg118%
Calcium 80mg8%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis numbers are estimates and suggestions. The nutrition facts table does not know your life; your body - including you hunger and satiety cues - change daily. It’s okay to eat more or less. Let's say no to food guilt and embrace mindfulness.