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Rachel White

chickpea vegetarian shepherds pie recipe

A hearty chickpea vegetarian shepherds pie recipe that delivers rich flavor and satisfying texture with simple ingredients. This easy dish creates a comforting and protein-packed meal perfect for any night.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Chickpea Filling
  • cup chickpeas cooked
  • cup carrots diced
  • cup peas
  • cup onion chopped
  • tbsp olive oil
  • cup vegetable broth
Mashed Topping
  • cups potatoes mashed
  • cup plant milk
  • tbsp butter vegan
  • tsp salt

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Skillet
  • Saucepan
  • Masher
  • Knife
  • Cutting Board

Method
 

  1. Preheat oven to 375°F and prepare a baking dish.
  2. Sauté onion and carrots in olive oil until soft and fragrant.
  3. Add chickpeas and lightly mash some for a thicker texture.
  4. Stir in peas and broth, simmer until mixture thickens slightly.
  5. Spread filling evenly in the dish, forming a sturdy base.
  6. Top with mashed potatoes, smoothing and adding texture with a fork.
  7. Bake until golden on top and edges bubble gently.

Notes

Use thicker mash for structured layers or softer for creamy finish. Broil briefly for crisp top. Freeze before baking for best results. Customize spices or vegetables. Store refrigerated up to four days and reheat evenly to maintain flavor and texture.