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

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Course: Main Course

Cuisine: British

Keyword: Chickpea Shepherd's Pie

Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 135kcal

Equipment

1 9x13 casserole pan

Ingredients

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

Instructions

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 9x13 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)

Nutrition