🍽️ Easter-Ready Vegan Shepherd's Pie with Chickpea & Sweet Potato: A Savory, Filling Holiday Casserole

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Easter and Potlucks around holidays are perfect opportunities to whip up savory, filling meals. This easy casserole is filled with a veggie, herb, and chickpea filling, topped with mashed sweet potato and vegan butter. A crispy breadcrumb topping with minced garlic and rosemary finishes it off with a garlicky, crusty top. Make this Vegan Shepherd's Pie for a delicious, healthy meal!

Vegan Shepherd's Pie with Chickpea & Sweet Potato

  • Prep Time: 15 minutes

  • Cook Time: 50 minutes

  • Total Time: 1 hour 5 minutes

  • Servings: 4

  • Course: Entree, Holiday

  • Cuisine: Fusion, Gluten Free, Vegan

Ingredients:

Chickpea Veggie Filling:

  • 1/2 tsp coriander seeds

  • 1/3 tsp cumin seeds

  • 2 tsp oil

  • 1 small onion, chopped

  • 6 cloves garlic, finely chopped

  • 1 tsp dried thyme (or 2 tsp fresh)

  • 1/2 tsp dried sage

  • 1.5 to 2 cups veggies (carrots, peppers, mushrooms, broccoli, celery, chopped)

  • 3/4 tsp salt (divided)

  • 1/2 cup peas

  • 15oz can chickpeas (or 1.5 cups cooked)

  • 1.25 to 1.5 cups water

  • Black pepper and cayenne to taste

  • 1/2 tsp soy sauce (optional)

  • 1/4 tsp celery seed (optional)

  • 1 tsp cornstarch + 1 tbsp water

Sweet Potato Mash:

  • 12 to 14 oz chopped sweet potatoes

  • Salt and pepper to taste

  • 2 tsp olive oil

  • 1/4 tsp dried thyme

Breadcrumb Garlic Olive Oil Topping:

  • 1/2 cup breadcrumbs

  • 2 cloves garlic minced

  • 2 tsp olive oil

  • 2 tsp nutritional yeast (optional)

  • Fresh rosemary or thyme (for garnish)

Instructions:

Sweet Potato Mash:

  1. Add chopped sweet potatoes to a pot of water with salt. Bring to a boil and cook for 8 to 10 minutes, or until tender. Drain and mash.

  2. Season with salt, pepper, olive oil, and thyme. Set aside.

Chickpea Veggie Filling:

  1. Crush coriander and cumin seeds in a mortar and pestle or grinder. Heat oil over medium heat and add the crushed seeds. Cook for 30 seconds until fragrant.

  2. Add onion and garlic, cook for 4-5 minutes. Add chopped veggies, thyme, sage, and 1/2 tsp salt, cook for 3 minutes.

  3. Add peas, chickpeas, salt, black pepper, cayenne, soy sauce, and celery seeds. Mix well, cover, and cook for 10 minutes.

  4. Uncover and add cornstarch mixture, simmer for 5-7 minutes until thickened. Taste and adjust seasoning.

Assemble the Pie:

  1. Preheat the oven to 425°F (220°C).

  2. Distribute the chickpea veggie filling into ramekins or one large baking dish (about 2/3 full).

  3. Top with sweet potato mash.

  4. For the breadcrumb topping: Mix breadcrumbs, minced garlic, olive oil, nutritional yeast (optional), and fresh rosemary or thyme in a bowl. Sprinkle over the sweet potato mash.

  5. Bake for 15-20 minutes. If necessary, broil for 1 minute to brown the top.

Serving:

Let cool for a few minutes, then serve. The pie keeps well in the refrigerator. Reheat and serve later.

Notes:

  • You can substitute lentils for chickpeas or use a mix of uncooked quinoa and lentils for variation.

Nutritional Information (per serving):

  • Calories: 491 kcal

  • Carbohydrates: 82 g

  • Protein: 19 g

  • Fat: 11 g

  • Potassium: 934 mg

  • Fiber: 18 g

  • Calcium: 163 mg

  • Iron: 6.6 mg

Enjoy 😊


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Location: Canada