Chickpea Shepherd’s Pie

A flavorful twist on traditional Shepherd’s pie, this CHICKPEA Shepherd’s Pie tastes hearty and comforting. Savory chickpeas topped with creamy mashed potatoes are the perfect treat!

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Chickpea Shepherd's Pie

When I lived in England, I enjoyed Shepherd’s pie which was a minced lamb stew topped with mashed potatoes. Since becoming vegan, I haven’t made a vegan version. I would have used lentils to make my vegan version but that is the most popular vegan version out there and I wanted to present a different twist.

I had a lot of chickpeas in 1 1/2 cups portions in my freezer and I remembered that when I lived in Virginia, I cooked for a couple and they loved when I made my CHICKPEA STEW on top of MASHED POTATOES so I decided that my Chickpea Shepherds Pie would be an adapted version of my chickpeas stew recipe.

Chickpea Shepherd's Pie on a white plate

Ingredients For Chickpea Shepherd’s Pie

  • Olive Oil: A healthy cooking oil that adds a mild, fruity flavor, used to sauté vegetables and enhance their sweetness.
  • Onion: Provides a foundational savory flavor that becomes sweet and aromatic when cooked, deepening the pie’s flavors.
  • Garlic: Delivers a pungent, earthy kick, essential for building the flavor base of the pie.
  • Celery: Adds a crisp texture and a mild, peppery flavor that complements other vegetables.
  • Carrot: Introduces sweetness and vibrant color, enhancing both flavor and visual appeal.
  • Dried Parsley: Offers a subtle, slightly bitter herbaceous note, brightening the overall dish.
  • Basil Leaves: Fresh basil lends a sweet, aromatic flavor that harmonizes with savory elements.
  • Oregano: Provides an earthy, slightly bitter and peppery taste, making it a staple in savory dishes.
  • Dried Thyme Leaves: Contributes a subtle, minty aroma, enhancing the dish’s complexity.
  • Cumin Powder: Adds warm, earthy spice, complementing the vegetables and chickpeas.
  • Tomato Paste: Deepens umami with a concentrated tomato flavor, enriching the filling.
  • Chickpeas: Offer hearty texture and nutty flavor, serving as a meat substitute.
  • Vegetable Broth: Adds moisture and rich flavor, melding the vegetable and spice flavors.
  • Cornstarch: Thickens the filling, ensuring it holds together when served.
  • Bragg’s Liquid Aminos: Provides umami depth, a gluten-free soy sauce alternative.
  • Salt: enhances overall flavor, accentuating the herbs and spices.
  • Garlic Mashed Potato Recipe: A creamy, garlicky layer tops the pie, contrasting with the hearty filling.

How To Make Chickpea Shepherd’s Pie

This vegan casserole recipe is one of the easiest to make, You can use leftover mashed potatoes or even make a double batch of the stew and serve it one day with rice and the next day as Shepherd’s pie. First, I made a batch of my Vegan Garlic Mashed Potatoes recipe, While the potatoes are boiling, I prepared the chickpea stew. I used pre-cooked chickpeas or 2 cans. sauteed in onions, garlic, celery, and herbs in a seasoned vegetable broth.

You can also sprinkle 1 cup of vegan shreds cheese over the top before broiling. Try my amazing Lentil Shepherd’s Pie recipe.

Other Delicious Vegan Casserole Recipes To Prepare

Vegan Broccoli Rice Casserole

Vegan Cauliflower Casserole

Mexican Quinoa Casserole

Vegan Sweet Potato Souffle

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Chickpea Shepherd's Pie in white casserole pan

Chickpea Shepherd’s Pie

A flavorful twist on traditional Shepherd's pie, this chickpea shepherd’s pie tastes hearty and comforting. Savory chickpeas topped with creamy mashed potatoes are the perfect treat!
5 from 13 votes
Print Pin Rate
Course: Main Course
Cuisine: British
Keyword: Chickpea Shepherd’s Pie
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8 servings
Calories: 135kcal


  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 stalk celery chopped
  • 1 medium carrot diced
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon basil leaves
  • 1/2 teaspoon oregano
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon cumin powder
  • 1 tablespoon tomato paste
  • 3 cups cooked chickpeas or 2 cans
  • 1 1/2 cups vegetable broth or 1 1/2 cups water plus 1 vegetable bouillon
  • 1 tablespoon organic cornstarch
  • 2 tablespoons Bragg’s liquid aminos
  • 1/4 teaspoon salt or more to taste
  • 1 batch Garlic Mashed Potato recipe


  • Preheat oven to 400 degrees F. In a large skillet, heat olive oil over medium heat, Add onion and cook, stirring, until soft, about 3 minutes. Add garlic, celery, and carrots and cook, stirring, until softened, another 3-5 minutes.
  • Stir in parsley, basil, oregano, thyme, and cumin, and cook for 1 minute. Add tomato paste and chickpeas and stir to coat.
  • Mix cornstarch with vegetable broth and Bragg’s liquid aminos and add to chickpeas; bring to a boil. Reduce heat to simmer for about five more minutes, or until cornstarch is thickened and vegetables are tender.
  • Spread chickpea stew at the bottom of a 9×13 casserole dish, spread mashed potatoes on top, bake for 20 minutes, and broil for 5 minutes for the top to be golden brown (be careful not to burn)


Calories: 135kcal | Carbohydrates: 21g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 276mg | Potassium: 254mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1428IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg

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  1. 5 stars
    Oh my goodness! You are a genius! I am so glad that I found a vegan version of the Shepherd’s Pie! I love chickpeas!

  2. i have not attempted a pie like this before but your recipe and pics tempt me.. plus the assurance that it works for us as vegetarians

  3. This is a recipe that is going on my dinner list. I have never tried Shepard’s pie due to it having meat in it, now I can eat it.

  4. 5 stars
    Just finished preparing this dish for supper tonight. Subbed a few potatoes and put cauliflower and sweet potato.didn’t have aminos so put miso. Looks yummy

  5. 5 stars
    I originally started using your recipes because they aligned with what we had fresh out of our garden. They are so great that I have now ordered your book to send with our vegan son to college

    1. John, I’m so happy you are enjoying my recipes, I hope your son enjoys them as well. Thank you for your support.

    2. 5 stars
      Yummy!! Recently purchased your cookbook and am happy for all the vegan gluten free recipes. Also happy to see a fellow Jamaican paving the way. The curried jackfruit recipe was a hit!

      1. Hello Kimbli, thank you for your support, I really appreciate it. I’m so happy you are enjoying my recipes.

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