Chickpea Vegan Shepherd’s Pie (Gluten-free)

Submitted by Ashlea Fava

Chickpea Vegan Shepherd's Pie (Gluten-free)

Vegetarian & Vegan made easy!
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Serving: 4
Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 50 minutes


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


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


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

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