A vegetarian Shepherd’s Pie infused with the most fragrant Indian spices, along with black lentils, veggies, gravy and topped with curried mashed potatoes. (Feel free to use leftover mashed potatoes!) Truly one of the most delicious vegetarian dinner recipes on the blog! Includes a 45-second video!
The more grateful I am, the more beauty I see.– Mary Davis
Since we’ve been back from India, this Indian-spiced, Vegetarian Shepherd’s Pie has been on repeat around here. I’ve been making it on Sunday and we’ve been warming up it during the week. So flavorful and cozy!
It takes about one hour from start to finish if you multitask. But perhaps for the first go around, plan on an hour of hands-on time before baking in the oven.
How to make Indian Shepherds Pie| 45-second video
What I like about this recipe is you can make it with leftover mashed potatoes (spicing them up with curry powder) and you can make it in stages, cooking the lentils ahead, or even the lentil stew ahead, then assembling the day of.
This is best made with ghee, because ghee adds such amazing flavor. But of course, it can be “veganized” with vegan butter. 🙂 As you wish.
But to reiterate, ghee brings it OVER the TOP!!!
How to Make Vegetarian Shepherds Pie:
- Boil the potatoes for the mashed potato topping.
- Make the fragrant, Indian-spiced lentil stew. (This is faster if you cook the lentils ahead.)
- Make the flavorful gravy.
- Mash the potatoes and add the curry spices.
- Assemble the Shepherds Pie, spooning the potatoes over the stew.
- Bake for 20 minutes, uncovered in a 350F oven.
MASHED POTATOES: I’ve been using Yukon gold potatoes in my mashed potato recipes- because if you’ve been here a while, you’ll know I prefer to leave the skins on my potatoes, not only for simplicity and ease (of not having to peel them!) but also because they are quite nutritious.
So slice them into 1-inch slices, and boil in salted water.
INDIAN-SPICED LENTIL STEW-make this while the potatoes are simmering.
Brown the onions in ghee, add garlic, celery, carrots and fragrant garam masala spice.
I also like to add fenugreek leaves, which give this a truly authentic flavor.
Add the cooked lentils – and here I really love using little black lentils, sometimes called beluga lentils or black caviar lentils. Not only are they “cute” they cook in 20 minutes.
But feel free to use any cooked lentil- just not split lentils!
It really helps make this whole thing faster if you precook the lentils ahead of time.
Then I make a very quick, Indian-spiced “gravy” with some toasted Indian spices, to give this a little boost of flavor.
Toast fennel seeds and cumin seeds in a little ghee. Black Mustard seeds would be nice here too.
Add a little flour- and gluten-free flour works well here too!
Whisk in hot veggie broth, and heat until it thickens into a flavorful gravy.
Pour this into the lentils stew along with a cup of peas. Today I’m using frozen peas. You could also add green beans or chopped spinach.
Then taste the Indian lentil stew and adjust the salt and spice level to your liking.
By this point, the potatoes will be very tender and ready to mash.
Drain and mash them right in the pot you cooked them in. Mash them with ghee, yogurt and a little curry powder, then season with salt and pepper.
Spoon the fluffy flavorful curry mashed potatoes over the lentil stew.
Spread them out with a back of a spoon, or spatula, like frosting a cake.
Then bake in 350 F oven, uncovered until the stew is bubbling on the sides, and the potatoes are golden- about 20 minutes.
Inhale. It will smell amazing…
So several steps here, but if you work quickly (multi-task) or work in stages (cooking the lentils ahead, or making the stew ahead, or making the gravy ahead) it will all come together more easily!
I can’t wait for you to try this recipe for Indian-spiced, Vegetarian Shepherd’s Pie friends! Let me know what you think in the comments below!
Have a beautiful Thanksgiving Week!
xoxo
More Indian Recipes you may enjoy
- 35 Must-Try Indian Recipes to Make at Home
- Chicken Korma
- Instant Pot Mulligatawny (Curried Indian Soup)
- Aloo Gobi (Indian-Spiced Potatoes & Cauliflower)
- Indian Coconut Lentil Curry
- Vegan Tikka Masala (Stovetop or Instant Pot)
- Emerald Dal
- Golden Cauliflower Dal w/ Red Lentils, Coconut and Spinach
Indian Vegetarian Shepherds Pie
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: main, vegetarian,
- Method: stovetop
- Cuisine: Indian
Description
Indian-Spiced, Vegetarian Shepherd’s Pie with lentils, veggies and fragrant Garam Masala, topped with curry mashed potatoes. Truly one of the most delicious vegetarian dinner recipes on the blog!
Ingredients
- 2 1/2 lbs potatoes (Yukon gold, red, or any thin-skinned) ( OR use 5 cups leftover mashed potatoes, with curry powder)
- 4 tablespoons, ghee, butter, vegan butter ( ghee tastes the BEST)
- 1/2 cup plain yogurt (or sour cream)
- 1/2 cup milk(or nut milk), half and half or heavy cream
- 1 teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1–2 teaspoons yellow curry powder, more to taste
Filling
- 2 1/2 cups cooked lentils ( 3/4 cup -1 cup dry)
- 2 tablespoons ghee, or olive oil
- 1 large onion, diced
- 4 cloves garlic, rough chopped
- 2 cups diced carrot, (2-3 carrots)
- 2 cups diced celery ( 2-3 ribs)
- 2 teaspoons garam masala, more to taste
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried fenugreek leaves
- 1 cup veggie broth
- 1 cup frozen peas ( or corn, or green beans- or use fresh)
Gravy:
- 2 tablespoon ghee or olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 3 tablespoons flour (or gf flour)
- 1 1/4 cups warm veggie broth
optional garnish: scallions, chives, or cilantro
Instructions
Preheat oven to 350F
Cook Potatoes: Cut potatoes in one-inch slices ( if small, just in half) and place in a large pot. Cover with one-inch salted water. Bring to a boil, lower heat, cover and simmer until very tender about 20-25 minutes.
Cook lentils: Set lentils to cook in salted water (unless cooked already – and you could absolutely do this ahead) about 20-25 minutes (see notes) simmer until tender, but not falling apart, al dente.
Make the filling: In a large 10-12 inch ovenproof skillet (or wide, shallow dutch oven) -heat the ghee over medium high heat and saute the onion 2-3 minutes, lower heat to med, add garlic, saute 2 mintues, add carrots, celery, cook 5-7 mintues. Add salt, cumin, coriander, fenugreek leaves and garam masala.
Add broth. Bring to a simmer, cover and simmer on med low, until carrots are cooked through about 7-8 minutes.
While this is simmering, MAKE THE GRAVY: Over medium heat, in a little pot, simmer the whole seeds ( cumin seeds and fennel seeds) in ghee or oil until fragrant and golden. Add flour, whisking, stirring and toasting the flour one minute. Gradually whisk in the warm veggie broth. Cook until slightly thickened. Add this gravy to the filling, along with the peas and drained lentils. Mix to combine.
Taste the filling and adjust salt and pepper. Add more garam masala if you like. The filling should have thick stew-like, saucy consistency. If too dry, add a splash of broth or water. If too watery, simmer off some of that liquid. If the filling is too watery, the mashed potatoes will sink.
Mash the potatoes: Drain the potatoes (saving some hot potato water) return to the same pot and mash with the 3-4 tablespoons ghee and yogurt. If potatoes seem dry or too stiff, add a little warm potato water to loosen. If you want extra richness a little milk, nut milk, half and half, or whipping cream is nice. I add about ½ cup. (Adding more yogurt will make these too tangy.) Season with salt, pepper and curry powder. Mash and whip until relatively smooth and light and fluffy. Taste and adjust salt.
ASSEMBLE: Place 8 big dollops over the lentils stew and fill in the spaces with smaller spoonfuls, carefully spreading out, maybe making a pattern with the back of the spoon, like frosting a cake.
Place in the oven until golden and bubbling, about 20-25 minutes. Feel free to brown the top under a broiler.
Garnish with scallions, chives or cilantro.
Notes
LENTILS: Cook lentils ahead of time if possible to save time. Or cook in a medium pot, with ample salted water, like you would pasta, about 20-22 minute, or al dente, then drain. Smaller lentils cook fastest. I love tiny black “caviar” lentils for this recipe or little French Green ones. Don’t use split lentils.
For speed, I use thin-skinned Yukon Gold potatoes and opt not to peel them. Any thin skin potato should work here. The skins are good for you and they don’t bother me. But do as you please. If using russets, absolutely peel them.
Nutrition
- Serving Size: (using ghee & heavy cream)
- Calories: 383
- Sugar: 8.7 g
- Sodium: 850 mg
- Fat: 15.9 g
- Saturated Fat: 9.5 g
- Carbohydrates: 49.6 g
- Fiber: 11.3 g
- Protein: 12.2 g
- Cholesterol: 41.3 mg
Yes, yes, yes! This was delicious. I ate it hot out of the oven, reheated, and even cold. Each way was AMAZING.I made it vegan, so I can only imagine how good it must taste with the ghee. Thank you!
This was such a yummy, fun twist on the classic Shepherd’s Pie. I made it a little easier on myself and subbed in 3 cups of frozen peas/carrots/corn/green beans. I also used a healthy heap of the fresh celery leaves in place of fenugreek leaves rather than nothing at all – which was nice, seeing as I usually let them go to waste otherwise. For the first time making a Shepherd’s Pie, I actually didn’t have the problem with the potatoes sinking down/too much liquid – though next time I’ll start at the edges to create a better seal there. My husband and I both loved it! I intend to put it in the regular rotation – we’ve been trying to eat more vegetarian meals, and it was all inspired by the Frankies recipe, which led me to ask Reddit for more recipes – I’ve yet to try something from this blog I didn’t like!
Thanks so much, that is so kind! So happy you are here Karen!
The true test of vegetarian cooking is making lentils interesting. Sylvia, you hit this one out of the park! Delicious and filling for the coldest winter days. I live alone so I portioned it into ramekins and froze them with good success. Thank you!
Delicious! My boyfriend (who’s trying to go vegetarian, I have been for years) and I made this tonight and we absolutely loved it. Didn’t have fenugreek, and we broiled the top to brown the potatoes as another reviewer recommended. We have so many leftovers! I think next time we’ll let the filling reduce more – our potatoes slid into the filling a good bit. The curry mashed potatoes are something we’ll definitely make again as a side dish with other meals, they were so good!
So glad you both enjoyed this!
I have made this twice now and both times it turned out delicious. The first time I forgot to add the curry powder to the mashed potatoes, but it still tasted great. Both times I substituted corn for the peas. It definitely makes a lot of leftovers.
So glad you are enjoying it and corn sounds like a perfect sub for the peas! Thanks for sharing Rebecca!
Are there more stars?? Instead of a potato topping, I baked a sweet potato and smooshed this inside and I kid you not – I could die happy right now!
Hahaha! Love it! xoxo
Great way to use up veggies (and fruit). Loved the spices. Subbed sweet potato for carrot and added in diced apple to make the full four cups of diced veggies. Used 3/4 c broth in gravy to ensure right amount of liquid. Had French green lentils on hand so used those. Appreciated that the veggies retained some crunch at the end. Tasty and pretty.
Great to hear!
I have to be honest that I didn’t think this recipe would work out as I made it. In the end it was a big hit! It is a great way to use up lots of potatoes. Also, we didn’t miss the meat.
Great to hear!
I made this tonight, damn! So good. I thought there might be too much seasoning with the 2tsp of garam masala but it’s perfect. I added some ground buffalo to the filling 👌🏼 I haven’t tried a recipe of yours I don’t like! Thanks for sharing 🙏🏼
Just made this. Soo delicious and worth all the steps!
I set the broiler to brown the potatoes a bit at the end.
Thank you for this recipe!
Love the broiling idea Marsha! So happy you enjoyed!
OH MY, this was so flavorful! I love shepherd’s pie and the Indian spicing made it more interesting! Worth the extra time and effort and makes a bunch so there are leftovers! I didn’t miss the meat. It was my first experience with beluga lentils and I love them! thanks for a new twist on comfort food. You recipes are always to delicious.
Thanks so much Mert, happy you liked it.
Absolutely delicious! Was a huge hit at a recent dinner party! Replaced the potatoes with mashed cauliflower (cauliflower, butter and curry powder) – so yummy! Thanks for a great keeper recipe!
I love that you did a cauliflower top! Brillant Cheryl and thanks for sharing!
Loved this recipe.Amazing flavors all around. I added fresh ginger because I add fresh ginger to everything! Also added fresh turmeric. Next time will use less liquids because it came out a bit too runny but still amazingly delicious. Love your vegetarian recipes Sylvia. Thank you!
thanks, Ayelet! Really appreciate this!
Delicious! My potatoes sank a little into the filling (I don’t think I made it thick enough) and I didn’t seal the edges well so it wasn’t picture-worth, but was certainly delicious!
Sounds like the filling was a little too watery. Sorry about that.
A winner with my crew!!
Yay!!!
Delicious comfort food and the perfect dinner on a chilly night. We loved it a lot and will certainly make it again. I like the idea of AJ and will add some green chillies next time. Thank you for another beautiful recipe!
Delicious, will surely make again. I added some hot green chilies to the butter/ghee while making the gravy, which added a nice spicy kick
Love it! Sounds delicious, I will try that next time!
Finally made this tonight from the last of the leftover mashed Yukon Golds – it is my new favorite vegetarian comfort food! I bought pre-cooked lentils at Trader Joe’s (so lazy), couldn’t find peas so used chopped frozen spinach and some frozen cauliflower florets, a little yogurt on top and scallions, and I was in heaven. 🙂
Im so glad you liked this Angie!
I didn’t have any ghee so used butter. This was so delicious! Thank you for posting!
Ok, good to know! thanks for sharing!
Hi Sylvia. I want to give this 10 stars but I can’t…just fantastic. Quartered the directions (for 2 people) and felt like it needed more sauce, but it ended up looking just like your photos. Perfect.
A correction for you to make though….there are a few ingredients in the list which are not in the directions, unless I am missing it somehow (ground cumin, coriander, salt, pepper)…I slapped them in the filling when the Garam Masala went in and it worked out fine.
Fabulous recipe. Thank you!
Thanks so much Simon! Im so glad you liked this~! Yes, I see, I left a couple things out, and will fix. Appreciate you letting me know!
We had an ice storm yesterday where I live, and I was craving some comfort food. I was so happy this email arrived in my inbox- and even more thrilled that I had all the ingredients to make this wonderful dish ( except fenugreek which I just omitted). What a wonderful, fragrant, soul warming dinner! My husband and I both loved it! Will be making again for sure! Thank you!
Thanks Sarah! I’m so happy you gave it a go, even with out the fenugreek! Sorry about the ice storm, try to stay warm. xoxo
My house smells amazing. This recipe is absolutely delicious – didn’t change a thing. I am hiding the leftovers for my lunches only;)
Ahahaha! Hiding leftovers….always the true test! Thanks Danielle! Appreciate this!
This sounds wonderful! Since it makes 8 servings, I wonder if it could be frozen? (We’re a household of two 🙂 ) Or would it be better just to cut the recipe in half?
I Think it would freeze just fine! Or halve it if you like. My husband and I managed to eat ALL of this in 2 days, ( never tired of it!) but up to you!!!
This was absolutely delicious. I didn’t have fenugreek leaves so subbed one teaspoon of ground fenugreek powder. My two kids and four adults ate it up.
Grat to hear!Im so happy you liked it!
Soooooo delicious! We gobbled up every bite!
Im so happy you liked! Yay!!!