Name: Chickpea Vegan Shepherd's Pie (Gluten-free)
Prep time: 20 min
Cook time: 510 min
Total time: 530 min
Ingredients: 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); 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

Submitted by Ashlea Fava

Chickpea Vegan Shepherd's Pie (Gluten-free)

Vegetarian & Vegan made easy!

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Serving: 4

Prep Time 20

Cook Time 8 30

Total Time 8 50

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

Instructions

Step 1

Add all the "filling" ingredients into the slow cooker (except the flour)
Stir until everything is combined.
Cook on low for 8 hours/high 4 hours
If the consistency is too runny, do the optional method -
- 2 tsp cornstarch or arrowroot (tapioca flour) powder (combine/mix in 3/4 cup water)
Either 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)

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

Step 3

Add pie filling into an oven proof baking dish
Spoon the mash potato on top
Optional – add cheese (dairy or vegan on top)
Bake for 40-45min - serve
Serve with steam green veggies or baked cauliflower

Notes

Inspired by a recipe from www.earthofmaria.com
**Please note, the oven dish I used is my smaller one, I had plenty of filling left over to freeze.

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Chickpea Vegan Shepherd’s Pie (Gluten-free)