Chickpea Vegan Shepherd’s Pie (Gluten-free)

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January 16, 2020

Chickpea Vegan Shepherd’s Pie (Gluten-free) 0 0 5 0

Combine all filling ingredients and cook in slow cooker - 8 hours low, 4 high

Once completed, if a little too watery, add 2 tsp cornstarch or arrowroot (tapioca flour) powder (combine/mix in 3/4 cup water)

Preheat oven to 180 degrees C/350 F. Meanwhile, Peel and cut potatoes into medium pieces and cook in a large saucepan of boiling water on stove until tender
Drain and add milk and butter and mash to a smooth mashed consistency

Add pie filling into an oven proof baking dish, spoon mash on top - bake 40-45min

  • Prep: 20 mins
  • Cook: 8 hrs 30 mins
  • 20 mins

    8 hrs 30 mins

    8 hrs 50 mins

  • Yields: 4 - 6 serves

Ingredients

For the filling

1 large onion chopped

1 clove garlic minced

1 lb mushrooms chopped finely

2 stalks celery chopped

2 large carrots chopped

1 medium zucchini chopped

1 tbsp tomato purée

1 tbsp dried basil

2 tsp garlic powder

2 tsp cumin

1 tsp paprika

3/4 cup veggie broth

2 tbsp tamari sauce

1 tbsp apple cider vinegar

0.5 lbs cooked chickpeas (around 1.5 cups)

salt and pepper to taste

Optional - 2 tsp cornstarch or arrowroot powder (tapioca flour)

For the potatoes

5 medium white potatoes

2small sweet potatoes

1/2 cup almond milk or any other plantbased milk of choice

Optional:

2 tbsp nutritional yeast

1 clove garlic minced

Directions

Step 1

1Add all the "filling" ingredients into the slow cooker (except the flour)

2Stir until everything is combined.

3Cook on low for 8 hours/high 4 hours

4If the consistency is too runny, do the optional method -

5- 2 tsp cornstarch or arrowroot (tapioca flour) powder (combine/mix in 3/4 cup water)

6Either 30min prior to finishing or put back on HIGH for about 10-15min so it can simmer and thicken (or if you have a simmer option on your cooker use that)

Step 2 – (to be completed just before the pie filing is cooked)

1**you can also find a “slow cooker” option for mash or complete via stove top

2Preheat oven to 180 degrees C/350 F. Meanwhile, Peel and cut potatoes into medium pieces and cook in a large saucepan of boiling water on stove until tender

3Drain and add milk and butter and mash to a smooth mashed consistency

Step 3

1Add pie filling into an oven proof baking dish

2Spoon the mash potato on top

3Optional – add cheese (dairy or vegan on top)

4Bake for 40-45min - serve

5Serve with steam green veggies or baked cauliflower

Notes

1Inspired by a recipe from www.earthofmaria.com

2**Please note, the oven dish I used is my smaller one, I had plenty of filling left over to freeze.

Submitted by Ashlea Fava

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