Go Back
–+ servings
Print Recipe
4.79 from 23 votes

Vegan Shepherds Pie with Chickpeas & Sweet Potato

Vegan Shepherds Pie with Chickpeas and Sweet Potato mash. Crusted with breadcrumbs, garlic and herbs. 1 hour Easy Vegetarian Shepherd's Pie. Vegan Nut-free Soy-free Recipe. Can be gluten-free
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Entree, Holiday
Cuisine: fusion, Gluten-free, Vegan
Servings: 4
Author: Vegan Richa

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
US Customary - Metric

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 cooked lentils instead of chickpeas.
Use some uncooked quinoa + lentils for variation
 
Nutritional values based on one serving

Nutrition

Calories: 491kcal | Carbohydrates: 82g | Protein: 19g | Fat: 11g | Saturated Fat: 1g | Sodium: 682mg | Potassium: 934mg | Fiber: 18g | Sugar: 11g | Vitamin A: 19165IU | Vitamin C: 28.8mg | Calcium: 163mg | Iron: 6.6mg