This chickpea vegan Shepherd’s pie is perfect comfort food that is also easy to make! Healthy and delicious, this crowd-pleasing dish is also great for special occasions. Gluten-free, oil-free and dairy-free.
I have to admit that I didn’t actually like Shepherd’s pie that much before going vegan, but since then (perhaps paradoxically) I’ve actually become a less fussy eater. As long as something is vegan, chances are I will eat it. I’m always willing to give new meals a go and get creative with the ways I use both familiar ingredients and ones I’ve never heard of before. There is just endless room for innovation in vegan cooking!
I wanted to create a vegan Shepherd’s pie recipe firstly because Christmas is just around the corner. A dish like this can certainly make a fantastic centrepiece. Plus, it’s gotten much colder over the last few weeks, and I’m naturally craving endless amounts of comfort food. And few dishes are quite as comforting as flavourful veggies with a thick layer of mashed potato on top!
What’s to love about this vegan Shepherd’s pie?
Pretty much everything! Every time this comes out of the oven, it disappears in minutes.
Not only is this vegan Shepherd’s pie full of flavour, but it is also a healthier version, made with only wholesome ingredients and entirely oil-free. In other words, it’s a great way to get more vegetables into your diet even if you’re not a fan of salad!
This is also a very easy recipe. Shepherd’s pie can seem like a confusing dish, but this one is perfect for beginners in the kitchen. The hardest step is probably waiting for it while it is in the oven, but the great thing is that you can prepare extra so that you have lunch or dinner ready to go for a few days.
The finished Shepherd’s pie is:
- Cosy and comforting
- A perfect seasonal dish
- Meal prep friendly
- Created with lots of vegetables
- Full of flavour
- Ideal for Christmas
It is delicious on its own, or wish a side dish such as salad, roasted vegetables, vegan Yorkshire pudding, etc.
How to make vegan Shepherd’s pie
To make the mashed potato layer, simply boil the potatoes, then mash them in a mixing bowl while pouring in some plantbased milk and adding a clove of garlic and nutritional yeast for extra flavour.
While the sweet potatoes are cooking, make the chickpea veggie filling. Start by cooking onion and garlic on a medium-high heat for a few minutes, before adding the rest of the veggies (mushrooms, celery, carrot and zucchini) together with the garlic powder, tomato purée, dried basil, cumin and papika.
Once the mushrooms have cooked down and shrunk, lower the heat and pour in the veggie broth together with the tamari, apple cider vinegar, chickpeas and cornstarch. Season to taste with salt and pepper. Allow the filling to simmer on a low heat for 7-10 minutes, stirring frequently until the sauce thickens.
Then, transfer the filling to an oven-proof dish and layer the mashed potatoes on top. Bake in a preheated oven for 40-45 minutes at 180 degrees C/350 F. This vegan shepherd’s pie is best when eaten immediately, however you can keep it in the fridge for up to 4 days in an airtight container, reheating as needed.
Tips and modifications
- If you do not have the exact ones I used, feel free to use whatever vegetables you have in the fridge (I would say only the mushrooms are completely essential).
- Sweet potato would also make a delicious top layer.
Other recipes you might like…
- A vegan gingerbread cake would make a great dessert!
- Serve stuffed mushrooms as a simple appetizer!
- My easy vegan lentil loaf is another yummy Christmas main course idea.
Let me know in the comments – what’s your favourite comfort food dish? If you give this vegan Shepherd’s pie a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations!
Chickpea Vegan Shepherd's Pie (Gluten-free)
For the potatoes
- 2.2 lbs potatoes peeled and chopped
- 1/2 cup almond milk or any other plantbased milk of choice
- 2 tbsp nutritional yeast
- 1 clove garlic minced
For the filling
- 1 large onion chopped
- 1 clove garlic minced
- 1 lb mushrooms chopped finely
- 2 stalks celery chopped
- 2 large carrots chopped
- 1 medium zucchini chopped
- 1 tbsp tomato purée
- 1 tbsp dried basil
- 2 tsp garlic powder
- 2 tsp cumin
- 1 tsp paprika
- 3/4 cup veggie broth
- 2 tbsp tamari
- 1 tbsp apple cider vinegar
- 0.5 lbs cooked chickpeas (around 1.5 cups)
- 2 tsp cornstarch or arrowroot powder
- salt and pepper to taste
- Preheat oven to 180 degrees C/350 F. Meanwhile, boil the potatoes for around 10-15 minutes, until soft.
- While the potatoes are cooking, add the onion and garlic to a big saucepan on a medium-high heat. Cook for 2-3 minutes, until the onion starts to soften.
- Add the mushrooms, celery, carrots, zucchini, tomato purée, dried basil, garlic powder, cumin and paprika to the saucepan. Cook for around 4 minutes more, stirring frequently, until the mushrooms are cooked through.
- Lower the heat and add the veggie broth, tamari, apple cider vinegar, chickpeas and cornstarch. Season to taste with salt and pepper. Simmer on a low heat for 7-10 minutes, stirring frequently, until the sauce thickens.
- Mash the potatoes in a large mixing bowl, adding the almond milk, nutritional yeast and garlic.
- Transfer the filling to an oven-proof dish and layer the mashed potatoes on top. Bake in the oven for 40-45 minutes. Serve immediately, or store in the fridge for up to 4 days in an airtight container, reheating as needed.