Chickpea Shepherd’s Pie

Jump to Recipe
Chickpea Shepherd’s Pie

A flavorful twist on traditional Shepherds Pie that is full of flavor, this CHICKPEA SHEPHERD'S PIE tastes so hearty and comforting, savory chickpeas, topping with creamy mashed potatoes are the perfect treat!

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

How To Make Chickpea Shepherd's Pie

This vegan casserole recipe is one of the easiest recipes 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, 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

If you make this vegan lentil shepherd's pie, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

Get Ready For Your Fall Cooking With These Amazing Products. (Amazon Affiliate Links)

 

Categories

Courses: ,

Nutrition

Energy:
291 kcal / 1216 kJ
Fat:
10 g
Protein:
9 g
Carbs:
44 g
Per portion

Cooking Time

Preparation:
15 min
Cooking:
30 min
Ready in:
45 min
For:
8

Ingredients

Instructions

  1. Preheat oven 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 minute.
  2. Stir in parsley, basil, oregano, thyme, cumin and cook for 1 minute. Add tomato paste and chickpeas and stir to coat.
  3. Mix cornstarch with vegetable broth and Bragg's liquid aminos and add to chickpeas, bring to boil. Reduce heat to simmer for about 5 more minutes or until thickened and vegetables are tender.
  4. Spread chickpea stew at the bottom of a 9x13 casserole dish, spread mashed potatoes on top and bake for 20 minutes and broil for 5 minutes for the top to be golden brown (be careful not burning)

Notes

Chickpea Shepherd's Pie

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

Please Leave a Comment and a Rating

Rate this recipe

24 Comments
  1. Nilgun
    October 6, 2019

    Quick, easy, colorful and tasty..couldn’t ask for more.

  2. John
    August 10, 2019

    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

    • Michelle Blackwood
      August 10, 2019

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

  3. Coreen
    December 25, 2018

    I’m making this for dinner today but unfortunately all the vegetable bouillon I was able to locate contained mono sodium glutamate so I will have to make my own vegetable broth. I’m omitting celery (wasn’t able to get it in time), using fresh parsley in place of dried (could only get fresh) and using soy sauce in place of liquid aminos.

    • Michelle Blackwood
      December 25, 2018

      Awesome Coreen, it should still work, adding thyme, garlic, scallion, red bell pepper and a bit of Scotch bonnet pepper, if you have will help to boost the flavor as well. Corren I hope you enjoy. Happy holidays to you and your family.

  4. Coreen
    November 28, 2018

    Made a variation of this some time ago and it was delicious. Sometimes with the ingredients not being easily accessible, I have to improvise but great recipe!

  5. Moalyne
    November 18, 2018

    I loved it! I made it for a work thanksgiving get together and everyone loved it and some asked for the recipe! Thanks for your great recipes!

    • Michelle Blackwood
      November 18, 2018

      Thank you Moalyne, I’m so happy that your coworkers loved it. Oh please send them to my website, I appreciate it. Happy Thanksgiving!

  6. Sheila
    September 29, 2018

    Made this and both my husband and I loved it. So tasty. The left overs we used with black rice.

  7. Catherine
    January 21, 2018

    This looks so delicious

    • Michelle Blackwood
      January 21, 2018

      Thank you Catherine, hope you try it!

  8. Jodi
    December 27, 2017

    I love this dish! Didn’t have enough chickpeas and also had to substitute brown rice flour for cornstarch— still delish and hearty. Thank you!

    • Michelle Blackwood
      December 27, 2017

      Thank you for your feedback Jodi, I’m so happy you loved it, brown rice flour is a great substitute.

  9. Katheryn
    December 21, 2017

    I’m making this for Christmas dinner. Can I prepare the dish the night before and bake it the next day?

    • Michelle Blackwood
      December 21, 2017

      You sure can Katheryn, have a wonderful Christmas dinner!

      • Katheryn
        December 25, 2017

        This turned out great and got tons of compliments from my family! My husband requested that we put this in our regular dinner rotation. Thanks for the tasty holiday dinner recipe!!

        • Michelle Blackwood
          October 12, 2018

          Wow that’s awesome, thank you!

  10. Elke Betz
    December 17, 2017

    Are the liquid amino really vital? I can’t find this locally.

    • Michelle Blackwood
      December 17, 2017

      Elke, substitute with soy sauce but make sure the dish is not too salty

  11. philly
    December 12, 2017

    1 stalk means the entire celery?

    • Michelle Blackwood
      December 12, 2017

      No, just 2 ribs.

  12. Daniel
    December 3, 2017

    So delicious, I plan to make it again

    • Michelle Blackwood
      December 3, 2017

      That’s wonderful Daniel, so happy you love it!