5 from 82 votes
Vegan Curried Shepard's Pie Recipe
Vegan Curried Shepard's Pie combines cooked brown lentils and a spiced vegetable mix topped with mashed sweet potatoes blended with coconut milk. The base of sautéed onions, garlic, ginger, carrots, celery, and mushrooms is simmered with garam masala, chili powder, cumin, tomato paste, and chickpeas to build a rich, aromatic filling. The dish layers flavors and textures, from the hearty lentil-vegetable base to creamy, mildly spicy sweet potato topping, offering a comforting, plant-based meal option.
Prep Time
40 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings:
4
servings
Calories:
552 kcal
Course:
Dinner
Cuisine:
North American
Ingredients
- ½ cup brown lentils or 1 cup cooked, dried
- 1 lb sweet potato about 2 medium, peeled and chopped
- 1 cup coconut milk
- ½ cup water
- cayenne pepper a pinch
- 1 tablespoon coconut oil
- 1 medium onion minced
- 4 cloves garlic minced
- 1 inch ginger minced, piece
- 3 medium carrot diced
- 2 talks celery diced
- 5 cremini mushroom diced
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 5.5 .5 ounce tomato paste canned
- 19 ounce chickpeas drained and rinsed, canned
- 1 cup peas frozen
Instructions
- Add the lentils to a small pot and cover with a few inches of water. Bring the pot to a boil then reduce the heat, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are soft. Drain any remaining liquid.
- Add the sweet potatoes, coconut milk, water, and a pinch of cayenne to a pot and bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook until the sweet potatoes are soft. Mash the sweet potatoes with the leftover cooking liquid and salt to taste.
- While the lentils and sweet potatoes are cooking, heat the coconut oil in a large, non-stick frying pan over medium-high heat. Add the onion and cook until transparent, about 3-4 minutes. Add the garlic, ginger, carrots, celery, and mushrooms to the pan and cook, stirring occasionally, until the vegetables are soft and starting to brown, about 10 minutes.
- Add the garam masala, chili powder, cumin, and sea salt to the pan and cook until fragrant, about 1 minute. Add the tomato paste and let it caramelize for about 3 minutes, or until it has darkened slightly and is sweet smelling. Remove from the heat and stir in the chickpeas, peas, and cooked lentils.
- Preheat your oven to 400 degrees. Transfer the lentils to a casserole dish and top with the mashed coconut sweet potatoes. Bake the Vegan Shepherd's Pie for 20-25 minutes, or until hot and bubbling at the edges.
Cup of Yum
Nutrition Information
Serving
1 serving = ¼ of the recipe
Calories
552kcal
(28%)
Carbohydrates
80g
(27%)
Protein
21g
(42%)
Fat
19g
(29%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
1g
(5%)
Sodium
1389mg
(58%)
Potassium
1748mg
(37%)
Fiber
23g
(92%)
Sugar
16g
(32%)
Vitamin A
24733IU
(495%)
Vitamin C
34mg
(38%)
Calcium
165mg
(17%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 552
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 552kcal | 28% |
| Carbohydrates | 80g | 27% |
| Protein | 21g | 42% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1389mg | 58% |
| Potassium | 1748mg | 37% |
| Fiber | 23g | 92% |
| Sugar | 16g | 32% |
| Vitamin A | 24733IU | 495% |
| Vitamin C | 34mg | 38% |
| Calcium | 165mg | 17% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.