Vegan Shepherds Pie with Chickpeas & Sweet Potato
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
491 kcal
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Course
Main Course
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Cuisine
Fusion, Vegan, gluten-free
Vegan Shepherds Pie with Chickpeas & Sweet Potato
Description
This vegan shepherd’s pie begins with toasting coriander and cumin seeds in oil to release fragrance before cooking chopped onion, garlic, and mixed vegetables with herbs like thyme and sage. Chickpeas and peas are incorporated and simmered with spices and seasoning until flavors meld. The sweet potatoes are boiled until tender, mashed with olive oil, thyme, salt, and pepper for a creamy topping.
The assembled pie layers the chickpea-vegetable mixture beneath the mashed sweet potatoes, then finishes with a breadcrumb topping mixed with garlic, olive oil, nutritional yeast, and herbs. Baking this creates a balanced dish with savory, spiced filling, smooth mash, and crunchy topping.
This dish suits a comforting main meal and can be portioned for leftovers. Using pre-cut sweet potatoes or food processors for chopping speeds preparation. Substituting lentils or adding quinoa provides variation in texture and protein.
Ingredients
Chickpea Veggie Pie Filling:
- 1/2 tsp coriander seeds
- 1/3 tsp cumin seeds
- 2 tsp neutral cooking oil generic cooking oil
- 1 onion chopped, small
- 6 cloves garlic finely chopped
- 1 tsp thyme or 2 tsp fresh, dried
- 1/2 tsp sage dried
- 1.5 to 2 cups Veggies -carrots, peppers, mushrooms, broccoli, celery, chopped
- 3/4 tsp salt divided, or more
- 1/2 cup pea
- 15 oz chickpeas or 1.5 cups cooked, canned
- 1.25 to 1.5 cups water
- black pepper 1/4 tsp or more, to taste
- cayenne pepper 1/4 tsp or more, to taste
- 1/2 tsp soy sauce optional
- 1/4 tsp celery seed optional
- 1 tsp cornstarch 1 Tbsp water
- 1 tsp water 1 Tbsp water
Sweet Potato Mash:
- 12 to 14 oz sweet potato chopped
- salt to taste
- black pepper to taste
- 2 tsp olive oil
- 1/4 tsp thyme dried
Breadcrumb Garlic Olive oil topping:
- 1/2 cup breadcrumbs
- 2 cloves garlic minced
- 2 tsp olive oil
- 2 tsp nutritional yeast optional
- rosemary or thyme, fresh
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.
Notes
- Pre-cut sweet potatoes or processed vegetables reduce prep time.
- Lentils or a mix of quinoa and lentils can replace chickpeas for variation.
- Nutritional estimates are based on a single serving size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 82g | 27% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 682mg | 28% |
| Potassium | 934mg | 20% |
| Fiber | 18g | 72% |
| Sugar | 11g | 22% |
| Vitamin A | 19165IU | 383% |
| Vitamin C | 28.8mg | 32% |
| Calcium | 163mg | 16% |
| Iron | 6.6mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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