Get the Recipe:Chickpea Vegan Shepherd's Pie (Gluten-free)
Prep Time: 20mins
Cook Time: 45mins
Total Time: 1hr5mins
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.
To make the mashed potato layer, simply boil potatoes for around 12-15 minutes, then mash them in a mixing bowl. Add plant based milk, minced garlic and nutritional yeast while mashing for extra flavour.
While the potatoes are cooking, make the chickpea veggie filling and preheat the oven to 180 degrees C/350 F. Start by cooking onion and garlic on a medium-high heat for a few minutes, then add the bell pepper, zucchini, celery and carrots, cooking them for 3-4 minutes more.
Add the mushrooms, together with paprika, cumin and dry basil. Stir together for a few minutes, before adding the tomato paste.
Once the mushrooms have cooked down and shrunk, lower the heat and add the chickpeas, tamari, veggie broth and cornstarch. You may add more salt if you wish. Allow the filling to simmer on a low heat for 7-10 minutes, stirring frequently until the sauce thickens.
Transfer the filling to an oven-proof dish and layer the mashed potatoes on top. Bake in the preheated oven for 40-45 minutes.
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.