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Vegan Shepherds Pie with Chickpeas and Sweet Potato mash. Savory Brothy Veggies and Chickpeas, mashed potatoes, Crusted with breadcrumbs, garlic and herbs. 1 hour easy Vegetarian Shepherd’s Pie. Vegan Nut-free Soy-free Recipe. Can be gluten-free.
Veggies, Chickpeas (or lentils), fresh herbs, herbed mashed sweet potato and a crusty garlic top. This savory pie just shot to the top in the running for the Vegan Thanksgiving entree.
Thanksgiving and potlucks around the holidays are a good time to whip up some savory filling meals. This Easy Casserole is filled with a veggie, herb, chickpea filling. Mashed sweet potato with vegan butter and thyme is layered over the filling. Breadcrumbs mixed with olive oil, minced garlic and rosemary finish the dish, to get a garlicky crusty top. Make this Vegan Shepherd’s Pie! I made individual servings, because everything is more fun in individual ramekins. Bake into ramekins or one baking pan. Use veggies of choice. Use cooked lentils instead of chickpeas for variation. Use potatoes, butternut squash for variation.
Gorgeous colors, savory flavors, warming, and delicious.
More options for the holidays
- Lentil Quinoa Loaf. can be GF
- Cauliflower Steaks with mushroom gravy GF
- Chickpea Veggie BBQ Loaf . Can be GF
- Gobi Musalam – Whole Roasted Cauliflower with creamy gravy. (GF SF)
- Cauliflower Alfredo, Spinach, Artichoke Lasagna. SF can be GF
- Easy Vegan Veggies Lasagna. Can be GF
If you make any of these of this Shepherd’s pie, tag me on Instagram (#veganricha) or social media and also let me know how it turned out!
Make the chickpea veggie filling. Cook and Mash sweet potatoes. Prep the garlic crumb herb topping.
Assemble in individual ramekins. Fill two thirds of the container with chickpea veggie filling. Add a layer of mashed sweet potatoes. Sprinkle some breadcrumb mixture on top and bake. The breadcrumb idea is from Jamie Oliver’s vegetarian Shepherd’s pie.
Video:
Vegan Shepherds Pie with Chickpeas & Sweet Potato
Ingredients
Chickpea Veggie Pie Filling:
- 1/2 tsp coriander seeds
- 1/3 tsp cumin seeds
- 2 tsp oil
- 1 small onion, chopped
- 6 cloves of garlic, finely chopped
- 1 tsp dried thyme, or 2 tsp fresh
- 1/2 tsp dried sage
- 1.5 to 2 cups veggies, -carrots, peppers, mushrooms, broccoli, celery, chopped
- 3/4 tsp or more salt, divided
- 1/2 cup peas
- 15 oz can chickpeas, or 1.5 cups cooked
- 1.25 to 1.5 cups water
- black pepper and cayenne to taste, 1/4 tsp or more
- 1/2 tsp soy sauce, optional
- 1/4 tsp celery seed, optional
- 1 tsp cornstarch + 1 tbsp water
Sweet Potato Mash:
- 12 to 14 oz chopped sweet potatoes
- salt and pepper to taste
- 2 tsp olive oil
- 1/4 tsp dried thyme
Breadcrumb Garlic Olive oil topping:
- 1/2 cup breadcrumbs
- 2 cloves of garlic minced
- 2 tsp olive oil
- 2 tsp nutritional yeast, optional
- fresh rosemary or thyme
Instructions
Sweet Potato Mash:
- Add sweet potatoes to a pot of water with salt. Bring to a boil and cook for 8 to 10 minutes or until sweet potatoes are tender. Drain, mash, season with salt, pepper, olive oil, thyme and set aside. (I used pre-cubed sweet potatoes to save time and to save my thumb).
Chickpea Veggie Filling:
- Meanwhile, Crush coriander and cumin seeds in a mortar pestle or blender/grinder. Heat oil over medium heat in a saucepan. When hot, add the crushed seeds to the oil. Cook for 30 seconds or until fragrant. Add onion garlic and cook for 4 to 5 minutes. I had a thumb injury, so I chopped up onion and garlic in the food processor and used. I also processed the veggies in the processor, to add at the next step. This made the chopping prep a very quick 2 mins.
- Add veggies, thyme, sage and 1/2 tsp salt and cook for another 3 minutes. Add peas, chickpeas, salt (depends on if the chickpeas were salted), water, black pepper, cayenne, soy sauce, celery seeds, and mix well. Cover and cook for 10 minutes. Uncover, add cornstarch mixed with water and simmer until thickened slightly. 5 to 7 mins. Taste and adjust salt, herbs. Preheat the oven to 425 deg F/ 220ºc
Assemble:
- Distribute the chickpea veggie mixture into ramekins (fill 2/3 of the ramekin) or one large baking dish. Add sweet potato mixture on top.
- Mix breadcrumbs, garlic, olive oil, optional nutritional yeast. rosemary or thyme in a bowl. Sprinkle the mixture over the sweet potato mash.
- Bake at 425 degrees F / 220ºc for 15 to 20 minutes. Broil for a minute to brown if needed. Cool for a few minutes then Serve.
- The baked pie keeps well refrigerated. The filling will thicken a bit. Reheat and serve.
Video
Notes
Use some uncooked quinoa + lentils for variation Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! Amazing (and I even forgot the peas!) . I added mushrooms, carrots, broccoli and brussel sprouts, and it was wonderful. The sweet potato adds coziness and I love the sage and thyme. Will make this one again!
Awesome!
So good….I used oats instead of breadcrumbs and some coconut aminos with veggies, and a little coconut oil in the sweet potatoes.
Love your recipes Richa.
awesome
Looks delicious, you make me hungry :)) easy to follow I’m definitely will try this. Thanks for sharing Richa!
What size baking dish would you use if you were cooking it all together (not in single serve ramekins)
8 by 8 or 9 by 9
What if I wanted to freeze this for later? Would that work? If so how?
yes it should work fine. Bake half way through,coool completely and freeze. thaw and bake for 20-30 mins
Just made this tonight and it was a huge hit with the family. Such great flavours, very savoury. A great taste of fall – we used squash, broccoli, peppers and carrots from our local afremers market.
I was a little bit concern about the taste of the sweet potatoe on this recipe and to be honest..I loved it
Recipe was super yummy.
Thanks
great!
No spice grinder. Will the store bought ground spices work?
Yes. You can grind the spices in a blender too. They might grind to coarse state and that will work too. Ground spices generally have lower flavor payoff, so taste and add more if needed before putting the stew in the baking dish.
Ok. I’ll see if my Nutribullet will work .
Thanks.
nutribullet has a 2 blade grinder, that works wonderfully if you have it.
Oh. I’ll use that one.
Thanks!
Unfortunately, our family didn’t like this recipe. The combination of the spices was weird. I think if I made this again I’d omit the cumin. I have loved every other Vegan Richa recipe I’vevtried, just not this one.
oh no. Its ok :), sometimes the flavor or texture doesnt work for everyone. It might be one of the spices. Whole coriander seeds is a strong flavor so it could be those too. Or maybe the coarsely ground spices needed more roasting time. The roasting helps infuse the flavor into the oil, mellows it out. If they arent roasted long enough, the spices generally are more mouthy (ie. you an feel them while eating) and also give more flavor bursts rather than a balanced flavor distributed throughout. Or maybe one of the spices has gone rancid.
You can add some mashed potatoes and breadcrumbs to the mix and herbs that you like for flavor and make into patties. The additional potato and herbs should mask the overall flavor. Let me know what exactly you didnt like.
Made this tonight, so delicious! I used a blender for the veggies like you did, normally I wouldn’t chop them so finely but I liked it. Everything about this was a winner. Thanks for sharing!
Awesome!