This Lentil Tikka Masala Vegan Shepherd’s Pie combines two comfort food favorites into one delicious dish: lentil tikka masala and creamy mashed potatoes! It’s an easy gluten-free and vegan dinner that’s loaded with protein, veggies, and flavor.

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The holidays are just around the corner, which means I’ve got cozy comfort food on my mind almost constantly. I love this time of year for all the classic dishes, but I also can’t resist putting a fun spin on a few of them.

Enter this Lentil Tikka Masala Vegan Shepherd’s Pie. It takes everything you know and love about classic shepherd’s pie, then swaps the traditional filling for a hearty lentil tikka masala packed with Indian spices, tomatoes, veggies, and creamy coconut milk.

I think it would make such a fun addition to a holiday spread, especially if you’re looking for a vegetarian main that feels a little different (and more interesting!) than the usual options. It’s hearty, comforting, and packed with so much flavor that even the meat lovers at your table won’t feel like they’re missing out.

I hope you give this one a try, and if you do, let me know what you think!

Why you’ll love this Vegan Shepherd’s Pie

It puts a fun Indian-inspired spin on a classic comfort food.
It’s made with vegetables like carrots and peas for an easy way to add more plants to your plate.
It’s easy to make and perfect for a weeknight dinner or make-ahead meal.
It’s a great addition to holiday dinners and family gatherings.
It’s completely gluten-free, vegan, and vegetarian, so you can serve it to a crowd with a variety of dietary needs.

Lentil Tikka Masala Vegan Shepherd’s Pie ingredients

Yellow potatoes are used to make the creamy, fluffy topping for the shepherd’s pie. I like yellow potatoes here because they mash up smooth and buttery without needing a ton of added liquid. Stick to Yukon Gold potatoes for a more classic shepherd’s pie!
Vegan butter and soy milk make the mashed potatoes rich and creamy, without adding dairy.
Olive oil provides a little richness and helps sauté the veggies.
Yellow onion and garlic create the savory, aromatic base for the lentil filling.
Tomato paste and crushed tomatoes are both used to add a rich tomato flavor to the filling and give it its saucy consistency.
Garam masala, cumin, paprika, ginger, turmeric, and cayenne give the filling its warm, aromatic tikka masala-inspired flavor.
Green lentils are the star of the filling, adding lots of protein, plus a more meat-like texture. Be sure to give them a quick rinse before cooking!
Vegetable broth provides the liquid needed to cook the lentils while adding another layer of flavor.
Carrots and frozen peas bring sweetness, color, and texture to the filling. Frozen peas are especially convenient here since there’s no need to thaw them first.
Coconut milk makes the tikka masala filling rich and creamy while also balancing the spices with a subtle sweetness.
Lemon juice adds a bright, tangy touch that brings the flavors together.
Cilantro is used to finish it all off. It’s optional, but highly recommended if you’re a cilantro fan!

How to serve Lentil Tikka Masala Vegan Shepherd’s Pie

Serve it alongside roasted cauliflower, broccoli, or Brussels sprouts for an easy way to add more veggies to your plate.
Enjoy with warm garlic naan to scoop up any extra lentil filling.
Add a dollop of vegan raita to balance out the warm spices.
Pair it with pickled veggies or mango chutney for a tangy contrast.

Substitutions & variations

Yellow potatoes – Any type of yellow potato is totally fine. Yukon Gold potatoes, specifically, work well if you want to keep it traditional. Russet potatoes or a mix of potatoes can also be used in a pinch!
Vegan butter – If you don’t have vegan butter, swap in olive oil or another neutral oil instead.
Soy milk – Soy milk is great for adding extra protein, but any unsweetened, unflavored plant milk can be used in the mashed potatoes, including almond, oat, or cashew milk.
Green lentils – Brown lentils are an easy swap! I’d skip red or yellow lentils, which can get a little mushy after cooking.
Carrots – Try diced sweet potato, parsnips, or extra peas for a slightly different take on the filling.
Coconut milk – Use full-fat coconut milk for the creamiest filling, or swap in cashew cream if you prefer to skip coconut.
Spices – Adjust the garam masala and cayenne to taste, or sprinkle in a little curry powder for an extra boost of flavor.
Cilantro – If cilantro isn’t your thing, just leave it off! Alternatively, you can garnish this dish with fresh parsley.
Make it spicy – Add extra cayenne pepper, red pepper flakes, or a finely diced jalapeño to the filling for more heat.
Add more vegetables – Stir in chopped spinach, cauliflower, mushrooms, or bell peppers for an even more veggie-packed shepherd’s pie.

Quick recipe tips

Let the lentil filling simmer uncovered for the last few minutes if it seems too watery; the potatoes are a lot easier to spread over a thicker filling.

Spread the mashed potatoes all the way to the edges of the baking dish to help keep the filling contained (it will bubble in the oven!).

Drag a fork lightly across the potato topping to create ridges, which brown and crisp up nicely during baking.

Step-by-step instructions

Boil the potatoes: Add potatoes to a large pot and cover with water. Bring to a boil and cook for 12-15 minutes, or until fork-tender.
Mash the potatoes: Drain well, then return the potatoes to the pot and mash until smooth. Stir in the vegan butter, soy milk, garlic powder, and salt, adding more soy milk as needed for a creamy consistency. Set aside while you prepare the filling.

Sauté the aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 5-7 minutes, until softened, then add the garlic and cook for 1 minute.
Bloom the spices: Stir in the tomato paste, salt, garam masala, cumin, paprika, ginger, turmeric, and cayenne pepper, and cook for about 30 seconds, until fragrant.

Simmer the lentils: Stir in the lentils, crushed tomatoes, vegetable broth, and carrots. Bring to a boil, then reduce the heat to low, partially cover, and simmer for 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed.

Finish the filling: Stir in the peas and coconut milk and cook uncovered for 5-8 minutes, stirring occasionally, until thick and creamy.
Season to taste: Remove from the heat and stir in the lemon juice, then taste and adjust the salt or cayenne as needed.

Layer the shepherd’s pie: Preheat the oven to 425°F. Transfer the lentil filling to a 9×13-inch baking dish and spread evenly, then spoon the mashed potatoes over the top and gently spread them into an even layer.
Add some texture: Use a fork to create ridges across the mashed potato topping to help it brown and crisp in the oven.
Bake: Bake for 15-20 minutes, or until the filling is bubbling around the edges and the potatoes are lightly golden.
Rest and serve: Let the shepherd’s pie cool for 5-10 minutes, then garnish with cilantro and a squeeze of lemon juice, if desired.

Make ahead & storage

This Lentil Tikka Masala Vegan Shepherd’s Pie is a great make-ahead meal, especially since the filling and mashed potatoes can both be prepared in advance. Here are some tips for prepping, storing, and reheating it.

Meal prep

Make the filling: Prepare the lentil filling up to 3 days in advance and keep it in an airtight container in the fridge.
Make the mashed potatoes: The mashed potatoes can also be prepared up to 2 days ahead and refrigerated separately.
Assemble ahead: Assemble the shepherd’s pie up to 1 day in advance, cover, and refrigerate until right before you’re ready to bake.
Bake from cold: If baking straight from the refrigerator, add a little extra baking time until the center is heated through and the edges are bubbling.

Storing leftovers

Fridge: Store leftover shepherd’s pie in an airtight container in the refrigerator for up to 4 days.
Reheat individual servings: Warm individual portions in the microwave or in the oven until heated through.
Reheat the whole dish: Cover with foil and reheat at 350°F until warmed through, then uncover for a few minutes to help the potato topping crisp back up.

Freezing

Freeze before baking: For the best texture, assemble the shepherd’s pie, let it cool completely, cover tightly, and freeze for up to 2 months.
Thaw before baking: Thaw overnight in the refrigerator, then bake as directed, adding extra time if needed to ensure the center is hot.
Freeze leftovers: Individual portions can also be frozen in airtight, freezer-safe containers for easy meals.

FAQ

There’s no need to peel the potatoes, especially if you’re using thin-skinned yellow potatoes. However, peeling them will give your mashed potato topping a smoother, creamier texture, so you can peel them if you prefer!

Yes, this recipe is gluten-free as written, but be sure to check your vegetable broth, spices, and other packaged ingredients for gluten if needed.

I’d recommend using dried lentils for this recipe because they cook directly in the filling and absorb the tomato and spices as they simmer. If you use canned lentils, you’ll need to adjust the liquid ratio and cooking time.

Yes! Feel free to replace the coconut milk with an unsweetened plant-based cream or cashew cream for a similar consistency.

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Lentil Tikka Masala Vegan Shepherd’s Pie

This Lentil Tikka Masala Vegan Shepherd’s Pie puts a fun Indian-inspired spin on classic comfort food, with a savory lentil filling tucked under a fluffy layer of mashed potatoes. It’s nutritious, meal prep-friendly, vegan, and gluten-free!

Course Main Course

Cuisine American, Fusion, Indian

Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 295kcal

Ingredients

For the mashed potato topping

2½ pounds yellow potatoes cut into 1-inch pieces (about 6-7 cups)
3 tablespoons vegan butter
¼ cup unsweetened soy milk plus more as needed
½ teaspoon garlic powder
1 teaspoon salt

For the lentil filling

1 tablespoon olive oil
1 large yellow onion diced (about 2 cups)
4 cloves garlic minced
2 tablespoons tomato paste
1½ teaspoons salt
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon cayenne pepper
1½ cups dried green lentils rinsed
1½ cups crushed tomatoes
2½ cups vegetable broth
1 cup diced carrots
1 cup frozen peas
½ cup full-fat canned coconut milk
½ lemon juiced
cilantro optional (for garnish)

Instructions

Make the mashed potatoes

Place the potatoes in a large pot and cover with water. Bring to a boil and cook for 12-15 minutes, or until tender when pierced with a fork. Drain well.
Return the potatoes to the pot and mash until smooth and creamy. Stir in the vegan butter, soy milk, garlic powder, and salt, adding more soy milk as needed to reach your desired consistency. Set aside.

Make the lentil filling

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 5-7 minutes, or until softened. Add the garlic and cook for 1 minute.
Add the tomato paste, salt, garam masala, cumin, paprika, ginger, turmeric, and cayenne pepper. Stir and cook for about 30 seconds, or until fragrant.
Stir in the lentils, crushed tomatoes, vegetable broth, and carrots. Bring the mixture to a boil, then reduce the heat to low. Partially cover and simmer for 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed.
Stir in the frozen peas and coconut milk. Cook uncovered for 5-8 minutes, stirring occasionally, until the filling is thick and creamy.
Remove from the heat and stir in the lemon juice. Taste and adjust the seasonings as needed.

Assemble and bake

Preheat the oven to 425°F. Transfer the lentil filling to a 9×13-inch baking dish and spread into an even layer. Spoon the mashed potatoes over the filling and gently spread into an even layer. Use a fork to create ridges across the potatoes.
Bake for 15-20 minutes, or until the filling is bubbling around the edges and the potatoes are lightly golden.
Let it cool for 5-10 minutes before serving. Garnish with fresh cilantro and a squeeze of lemon juice, if desired.