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Lentil Tikka Masala Vegan Shepherd's Pie
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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 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 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.

Nutrition

Calories: 295kcal | Carbohydrates: 50g | Protein: 10g | Fat: 9g | Fiber: 12g