Make Ahead Vegan Samosa Shepherd's Pie

Make Ahead Vegan Samosa Shepherd's Pie

This recipe uses a number of my favorite techniques: mashing, slathering, and drizzling. Imagine a Shepherd's pie meeting the flavors of an Indian samosa. That's where we're headed. Shepherd's pies are typically lamb or meat based, but this is a veg-friendly version. You make a hearty, flavor-packed, vegan base using split peas (or lentils), chopped mushrooms, spices, and crushed tomatoes. Layer this under a thick slather of mashed potatoes and baked until the top is golden and a bit crusted. If I know the week ahead is going to be a crusher, I'll assemble everything over the weekend, and all I have to do is pop it in the oven a bit later in the week. Give it a go, this has been on repeat all winter.

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I forget to mention this in the video, but you can certainly create smaller, individual pies - they're cute, and people love getting their own. And you can absolutely swap in sweet potatoes, just give them a quick peel first.

Make Ahead Vegan Samosa Shepherd's Pie

Make Ahead Vegan Samosa Shepherd's Pie

Cold-weather comfort food, without a lot of the trappings. You can make the "crust" with sweet potatoes, potatoes, or a blend of the two. You can prepare ahead of time, and bake just before serving. If you use sweet potatoes, peel them.

1 1/2 pounds potatoes or sweet potatoes
2/3 cup full-fat coconut milk
fine grain sea salt, to taste

1 tablespoon coconut oil
1 medium onion, chopped
4 cloves garlic, minced
8 ounces mushrooms, chopped
1 cup crushed tomatoes
2 teaspoons garam masala
2 cups cooked yellow or green split peas
1 cup peas (fresh or frozen)

To serve: a drizzle of melted coconut oil with chopped serrano chiles, micro greens, scallions

Preheat oven to 375F with a rack in the center.

Place the potatoes/sweet potatoes in a medium saucepan, cover with water, salt as you would pasta water, and bring to a boil for about ten minutes, or until tender. Drain, and return to saucepan over heat for a minute or so to dry out a bit. Add the coconut milk, and the salt, and mash together. Set aside.

In a large saucepan over medium-high heat, combine the coconut oil with the onion and garlic, and a generous pinch of salt. Sauté for a few minutes, until onions are translucent, and then turn the heat up and add the mushrooms. Cook, stirring every couple of minutes, until the mushrooms release their water, and start to brown. Add the tomatoes and spices. Stir well, then add the cooked split peas and peas. Cook for another minute or two, taste, and adjust with more garam masala or salt if needed.

Transfer the mushroom mixture to a 8-inch baking dish (or equivalent), spreading it across in a somewhat even layer. Dollop the potatoes across the top, and gently push them around until they cover the entire top of the casserole, run the tines of a fork across the top if you like a bit of texture.

Bake for 25 minutes, and finish under a broiler to add a bit of extra color and texture to the top. Serve as-is, or sprinkled with any (or all) of the suggested toppings.

Serves 6.

Prep time: 15 min - Cook time: 30 min

Welcome!

I send an email roughly once a week, sharing new recipes and cooking inspiration. - xo heidi

Comments

Well this is just genius--the flavor of samosas without frying!

val

This is EXACTLY what I was looking for! Do you think I can replace the split peas with red lentils?


HS: Hi Melanie - red lentils have a tendency to go to mush on me. You can totally use them, but given the choice, I'd opt for any pulse or lentil that holds its shape a bit better...Enjoy!

Melanie

Hi Heidi, this looks delicious! I look forward to making it soon.

Amber

Wow! Such a clever but simple idea, Heidi! I'll definitely be giving this one a whirl

Liberty Browne

This looks great! And i love the idea of doing it ahead. But, did i read correctly that you don't cook the split peas first? I've found that they take a while on the stove, so i'm a bit surprised they'd be done in the oven in 25 min...


HS: Hi Liz! You're definitely going to want to use cooked split peas (or lentils.

liz

Thanks for all of the recent vegan recipes! I've been missing your lovely recipes since I stopped eating dairy and eggs!

Elana Sifry

Perfect comfort food for a swedish winter. Love the indian twist, definitely trying this one. Thanks!

Dawb

Looks great -- how should one cook the split peas and how much uncooked yields two cups cooked?

Maria Blackburn

This is just what I was looking for! It's in the oven and my family will be very excited to dig in for tonight's supper. Thanks a million for making it vegan, too....we are vegetarians who are trying to eat vegan more often, so I'm always on the lookout for creative recipes like this.

Erin

Shepherds pie is an absolute favorite from my childhood that I've wanted to veganize for years. I am going to try this with herbs like rosemary, thyme and oregano in place of the Indian spices, and then finish it with a healthy slather of Magic Sauce. Thanks for this!


HS: Thanks Brit - love this idea!

Brit

This looks amazing but I am allergic to tomatoes. With the Indian flavors, do you think crushed roasted red peppers would be a workable substitution in this? Thanks so much.


HS: Hi Valerie - You could certainly try it - the base is infinitely adaptable.

Valere

Aaah, this is such a good idea! I love samosas, but I can't be bothered to make the dough. This is perfect.

Hannah

I happened to have all the ingredients on hand so I made this for dinner last night. Loved it - will keep as part of our regular rotation. Followed the recipe except used a bit of almond milk & "Melt" (vegan butter) with the potatoes for a more authentic mashed potato taste. Loved the heat of the serranos w/ microgreens! Wondering what other ideas you might suggest to take this in a different direction besides Indian? Thank you!

Carol

This looks amazingly delicious!
So, is it split peas that measure 2 cups when cooked? Or cook 2 cups dry?


HS: Hi Elizabeth - measure out 2 cups of cooked. :)

Elizabeth Schmidt

Hi Heidi,
Thank you for posting this. In the oven now...cannot wait. I used 2 cups of the smaller French lentils and wondered if I should have used less than 2 cups? Seemed like a lot of lentils. We'll see. Thanks for any help!

Lucy

Excited to try this, but have a mushroom allergy! Can definitely just leave them out, but do you have any suggestions for a potential substitute that might work well?

Willow

having lived a decade in london, i've been long dreamt of working out a veg version of shephard's pie - with the potato topping and vegetables cooked in, it was just waiting to happen. now that you've done it, with your usual panache, i am delighted to sit back and enjoy. thank you!

Laura Plumb

I love, love these videos Heidi!


HS: Thanks Kate :)! Hope all is well with you. xo!

KateP

Do you think you could freeze this? Or would the potatoes get weird?


HS: Hi Deb - I haven't tried freezing. Report back if you give it a try!

Deb

I stirred some raw cashews into the split pea mixture in the last step. The coconut milk in the topping is fantastic.

Caitlin

Made this last night, and it was incredible. For a girl raised on Indian food, this is exactly how I love to cook and eat!

Kaveena

Is this also gluten free? It sounds interesting and I'd like to share the recipe with a friend who is vegan, but is also gluten-free due to allergies.


HS: Hi Stephanie - it is! :)

Stephanie

This is so good - and it got even better when I remembered I had a jar of homemade tamarind chutney from a friend in the fridge!

joy

Amazing recipe!!

Mahee Ferlini

Made this for dinner tonight and it was amazing! The only small change I made was to add 1/4 teaspoon of turmeric to the potatoes. Delicious. Thank you.

Nicole Pearce

I love this idea! I've just made it with amped up spices. I felt it needed more. I added 1tsp each cumin seed, coriander, 1/4-1/2 tsp cayenne, seeds from 4 cardamom pods & a thumb sized piece of ginger & a red chili. It tastes great! I also did mashed cauliflower as the topping instead of potatoes to keep it lighter. Simply mashed cauliflower with a bit of salt & coconut oil. Yum!

Ruth

Looks fabulous, thank you! For those avoiding heavy doses of saturated fat, can you recommend a replacement for the coconut milk? Thank you!

HS: Hi Jillian - You can experiment with all kinds of liquids - milk, buttermilk, nut milks, etc. Have fun!

Jillian

Can you suggest a replacement for mushrooms?


HS: Hi Erin - Another reader suggested eggplant - In summer you could try zucchini...or a medley of favorite vegetables.

Erin

What is the best method for cooking the lentils or split peas?


HS: Hi Maria - cover them in and inch or two of water and simmer until they are nice and tender. Season with salt towards the end, and again after draining (to taste)...

Maria Blackburn

I readied this dish yesterday and plan to make it tomorrow night. How I had any potatoes left for the topping is a miracle--because Coconut Milk mashed potatoes are a revelation!!! Don't think I'll ever eat them with dairy again! Thank you, Heidi, for your endless inspiration. And now, fun videos!

Wendy

You hit it out of the park with this one: quick, easy, delicious and healthy. Thanks!



HS: Thanks Terry!

Terry

Heidi,
I made this dish today and it is absolutely delicious! I went with sweet potatoes and the little French green lentils. Sweet potatoes and coconut milk is heavenly! I will be making this again very soon. Thank you so much!

Joanne

Hi Heidi, It looks so delicious, mine is also being prepared as we speak! Thanks for the video, though I have to say my rabbits jump in fright and start thumping when they hear the music :-) I absolutely love your dress (shirt?) and was wondering if you wouldn't mine telling the brand and where you got it. Thanks so much and also for years of inspiring recipes.

HS: Hi Tal! Thanks for the note, and say hi to the bunnie for me ;) - I bought the dress at Beklina.com last year. I remember it being a bit spendy, but I love the colors, and it has totally held up (I'm hard on clothes because I'm always in the kitchen, or moving stuff around w/ the shop and all)....

Tal

@Deb - I think it could probably freeze well. When I was in college, my mom would make shepherd's pie for me (to take back to my apartment) in single serve baking dishes and freeze them (without first baking them). They were great and I don't remember the potatoes suffering any ill effect, I would have probably added a little butter to them. I have not made this recipe yet, but I had already considered the possibility of freezing this in the future. :)

Steph

I made this with red lentils because I had them in the pantry, but toasted them in olive oil first so that they retained texture. Turned out really well!

Roberto

I made this last night and my fiancee and I both loved it! Really tasted like a samosa! I used French Lentils (cooked 2/3 of a cup to yield about 2 cups) and put a bit of turmeric in the potatoes and a dash of cayenne in the lentil / pea mix. I topped with scallion, cilantro, and some purple radish microgreens. Great dish I'll definitely make again!

Ophelia

This was amazing. I used dried shitakes that I had around, and accidentally made WAY too many green split peas (I was assuming that, like lentils, they wouldn't expand - whoops!), but it was still great.

I had a jar of homemade tamarind chutney kicking around the fridge that a friend gave me a while back, and wow did that elevate this into the stratosphere. Any other suggestions for toppings?

joy

I was tickled to see you post this dish. I began making keema mattar shepherd's pie about 10 years ago. I had the idea the first time I prepared keema mattar, an Indian dish of lamb or beef with heavenly spices and peas and lemon. It seemed like a dish that would be elevated by a crown of mashed potatoes. I've been making it that way ever since. It's a favorite.

Lisa

I love it when you post recipes for main dishes. I try them no matter what else I have planned that week. This was a big hit with the hubby who loves mashed potatoes and samosas both. So... a good marriage of flavors. YUM!

Zora

Brilliant! I had a half can of coconut milk open so I used the fat to cook the veggies and the liquid for the mashed potatoes and added a T. of vegan coconut-nut butter (Miyoko's Creamery) for the mashed potatoes. I also subbed out some of the garam masala with curry powder. I had the split peas already cooked so it came together really quickly. It was delicious and a great new item for our meal rotation.

Naomi

This was wonderful--I used lentils because I didn't have split peas, and made individual servings. Baked one and put the others in the freezer. It's been soul-warming to have this for dinner during this last bout of wintry weather!

Joanie

Lovely recipe. I started spicing up shepherd's pie when I had extra dhal left over and added it into a my usual vegan shepherd's pie base. I also like it with a mixture of sweet potato and ordinary potato on top.

Lesley

I am not an accomplished cook but for some reason I totally thought, "I can do this!" I didn't have enough split peas, so I added mung beans. Neither were cooked, so I threw them in the Instant Pot while I prepped and cooked the potatoes (I didn't chop them up first so they took longer to cook - total rookie mistake). I had diced tomatoes rather than crushed, and my coconut milk had already been thinned with water, but I forged ahead anyway. Disaster struck when I dropped my beautiful maitake mushroom bunch on the kitchen floor - in a perfectly positioned pile of dog hair. Noooo! I managed to get most of it before the dog did, and patiently picked off every last hair. Naturally, the beans overcooked because I left them in the cooker too long while I was mucking about with the mushrooms. I thought for sure this whole ordeal was going to be another chalk-mark in my DMA (Disastrous Meal Attempts) column. But it wasn't! I somehow wound up with extra filling and topping so I was able to make a full 9" glass pie pan and a single serving corning-ware dish (which I saved for the next day) and it. was. delicious. My boyfriend (who at the time had no idea about the tears I'd shed in the kitchen so I know he wasn't just being supportive) said, "Whose recipe is this? You need to send her a thank you note." So here it is. :) Thank you for a lovely and totally-worth-it recipe, that I will definitely make again. I popped the smaller serving in the oven last night as my boyfriend had a late gig (he's a drummer in a local band) and as he was devouring it for the second night in a row he announced that this is his new favorite. I love it because I'm not only vegan but I can't have gluten or eggs, so I can eat it without having to make any substitutions, and it tastes amazing to boot!

HS: Way to go Robin! Love this note. So happy you forged on :) All you need is a handful of recipes you feel good about to slide you right over into the accomplished cook camp. Try that last sriracha noodle salad I posted last week when you have a bit of time (you can use rice noodles)....it's another good one. xx!

Robin

I loved this casserole even though it contained one of my (only two) food aversions, peas. I added 1 T. tumeric and a 1/2" chunk of grated ginger along with an extra tablespoon of garam masala and found it was the right spice taste for us. I couldn't decide between sweet and regular potatoes so I combined them and found that with the coconut milk it made a wonderful mash!

Cheryl

Here in Québec there is a variation of shepherd's or cottage pie called pâté chinois that incorporates a layer of corn (maize); it was traditionally meat-based but vegetarian versions are common.
At the other end of the Americas, the Chilean dish pastel de choclo uses puréed corn (ideally fresh) as the top layer.

Aubergines/eggplant are another alternative that goes with Indian flavours, for those allergic to mushrooms.

lagatta à Montréal

Thanks for this Heidi! Had green lentils on hand so I used those. Super YUMMY, and a whole family pleaser. My 6 year old loved it. xo

Leah

I had a bag of potatoes and some dried split peas that I wanted to use, and I love Indian cooking, so I knew this would be great. Unfortunately, I overcooked my peas so they became completely mushy. It turned out pretty tasty after I added some thick rolled oats and diced carrots to give it some texture. Inspiring, as usual. :)

Britt Cetnarowski

This is a fantastic recipe! My husband is telling everyone about it and asked me to make it at least once a week. High praise from a man who loves his meat! I used lentils the fist time, but today I'll be using a mix of split peas and lentils. The sweet potato topping is so good!

Angelika Alberts

I scrolled through the comments-- maybe this is not the first--- but this sounds as if I could put it on a waffle maker . A Belgian Waffle maker, the 3-buck-belgian waffle maker I bought at a yard sale. Maybe it would take a potato crust layer and then the other layer waffle-ized separately the possibilities are endless......

Anonymous

May I ask what could be a substitute for the mushrooms? I'm allergic. Thanks!

Giovanna

Hi! Lovely recipe. I'm used to eating samosas that are hot and spicy. Thus I decided to add a little bit of cayenne pepper.

Pedro

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