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Chickpea Vegan Shepherd's Pie (Gluten-free)
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.
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings:
4
Calories:
377 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
For the potatoes
- 2.2 lbs potato peeled and chopped
- ½ 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
- 2 cloves garlic minced
- 1 large red bell pepper
- 1 medium zucchini chopped
- 2 talks celery chopped
- 2 large carrot chopped
- 1 lb mushrooms chopped finely
- 1 tsp paprika
- 2 tsp cumin
- 1 tbsp basil dried
- 2 tbsp tomato paste
- 0.5 lbs chickpeas around 1.5 cups, cooked
- 2 tbsp tamari
- ¾ cup vegetable broth
- ¼ cup cornstarch or arrowroot powder
- salt to taste
Instructions
- 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.
Cup of Yum
Notes
- 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.
- 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.
Nutrition Information
Calories
377kcal
(19%)
Carbohydrates
76g
(25%)
Protein
17g
(34%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
1042mg
(43%)
Potassium
2234mg
(48%)
Fiber
13g
(52%)
Sugar
14g
(28%)
Vitamin A
8015IU
(160%)
Vitamin C
93mg
(103%)
Calcium
152mg
(15%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 377
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 76g | 25% |
| Protein | 17g | 34% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 1042mg | 43% |
| Potassium | 2234mg | 48% |
| Fiber | 13g | 52% |
| Sugar | 14g | 28% |
| Vitamin A | 8015IU | 160% |
| Vitamin C | 93mg | 103% |
| Calcium | 152mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.