---
title: Vegan Shepherd's Pie
description: Dairy-free Indian-spiced lentil stew under curried mashed potatoes with plant butter, yogurt, and milk.
source: https://www.feastingathome.com/vegetarian-shepherds-pie/
author: Sylvia Fountaine (Feasting At Home)
origin_title: Indian Shepherd's Pie
servings: 6
prep time: 20 minutes
cook time: 55 minutes
time required: 75 minutes
course: main
cuisine: Indian-inspired
tags:
  - vegan
  - vegetarian
  - lentils
  - shepherd's pie
  - curry
  - make-ahead
  - scaling
changes:
  - Dairy-free spin of the vegetarian recipe: vegan butter, plant yogurt, and plant milk
  - Clarified parallel cook order and wet-filling warning
---

> Dairy-free version of Vegetarian Shepherd's Pie (same folder), with vegan butter, unsweetened plant yogurt, and plant milk. Start the potatoes and lentils together (or cook the lentils ahead). 1 cup dried lentils yields about 2½ cups cooked. About 75 minutes end to end if you multitask; closer to an hour with lentils already cooked.

Preheat the #oven{} to 350°F.

== Potatoes ==

Leave the skins on. Cut @Yukon gold potatoes{2 1/2%lb}(or other thin-skinned potatoes) into 1-inch slices and place in a #large pot{}. Cover with 1 inch of salted water. Bring to a boil over high heat, then reduce to a simmer over medium-low, cover, and cook until very tender, about ~{20-25%minutes}.

== Lentils ==

At the same time, cook @dried lentils{1%cup}(black beluga or French green; not split) in salted boiling water like pasta until al dente, about ~{20-25%minutes}, then drain. You need about @cooked lentils{2 1/2%cups}.

== Filling ==

In a #10-12 inch ovenproof skillet{} or wide shallow Dutch oven, heat @vegan butter{2%tbsp}(or olive oil) over medium-high heat. Sauté @onion{1%large}(diced) until softened, about ~{2-3%minutes}.

Reduce heat to medium. Add @garlic{4%cloves}(roughly chopped) and sauté until fragrant, about ~{2%minutes}. Add @carrot{2%cups}(diced) and @celery{2%cups}(diced); cook until softened, about ~{5-7%minutes}.

Add @kosher salt{1%tsp}, @ground cumin{1%tsp}, @ground coriander{1%tsp}, @dried fenugreek leaves{2%tsp}, and @garam masala{2%tsp}; stir to coat.

Add @vegetable broth{1%cup}. Bring to a simmer over medium heat, cover, and cook over medium-low until the carrots are tender, about ~{7-8%minutes}.

== Gravy ==

While the filling simmers, in a #small pot{} over medium heat, simmer @cumin seeds{1%tsp} and @fennel seeds{1%tsp} in the remaining @vegan butter{2%tbsp}(or olive oil) until fragrant and golden.

Add @all-purpose flour{3%tbsp}(gluten-free flour works), whisking and toasting for ~{1%minute}. Gradually whisk in warm remaining @vegetable broth{1 1/4%cups}. Cook over medium heat until slightly thickened.

Add the gravy to the filling along with @frozen peas{1%cup} and the drained lentils. Mix to combine. Taste and adjust @kosher salt{}, @black pepper{}, and more @garam masala{} if needed. The filling should be a thick, saucy stew — add a splash of broth if dry, or simmer off excess liquid if too watery (if too wet, the mashed potatoes will sink).

== Mash & Assemble ==

Drain the potatoes (save some hot potato water), return to the pot, and mash with the remaining @vegan butter{4%tbsp}, @unsweetened plant yogurt{1/2%cup}, and @unsweetened plant milk{1/2%cup}(oat or soy). Loosen with warm potato water if needed. Season with @kosher salt{1%tsp}, @black pepper{1/2%tsp}, and @yellow curry powder{1-2%tsp}. Mash until light and fluffy.

Keep the filling in the skillet. Spoon the mashed potatoes over the stew in big dollops, fill the gaps with smaller spoonfuls, and spread carefully like frosting so the filling stays underneath.

Bake uncovered at 350°F until the potatoes are golden and the filling is bubbling at the edges, about ~{20-25%minutes}. Optionally brown under the broiler for ~{1-2%minutes}, watching closely. Garnish with @scallions{}(or chives or cilantro) if desired. Serve hot.