This vegan Shepherd’s Pie is a comforting twist on the classic British favorite, swapping meat for protein-rich garbanzo beans and fresh vegetables. The filling is built on a base of sautéed onions, mushrooms, carrots, and celery, simmered until tender and infused with soy sauce and herbs for deep umami flavor. A rich, creamy sauce made from soy milk and cornstarch binds the chickpeas, peas, and wilted spinach together. Topped with fluffy mashed potatoes and a sprinkle of paprika, this dish bakes to a golden brown perfection. ItâÂÂs an ideal meal for chilly evenings, family dinners, or any time you crave wholesome, satisfying comfort food without the meat.
Garbanzo Shepherd’s Pie
Description
This vegan Shepherd's Pie is a comforting twist on the classic British favorite, swapping meat for protein-rich garbanzo beans and fresh vegetables. The filling is built on a base of sautéed onions, mushrooms, carrots, and celery, simmered until tender and infused with soy sauce and herbs for deep umami flavor. A rich, creamy sauce made from soy milk and cornstarch binds the chickpeas, peas, and wilted spinach together. Topped with fluffy mashed potatoes and a sprinkle of paprika, this dish bakes to a golden brown perfection. ItâÂÂs an ideal meal for chilly evenings, family dinners, or any time you crave wholesome, satisfying comfort food without the meat.Directions
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Preheat the oven to 325 degrees F (165 degrees C).
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Place the chopped onion and mushrooms in a large pot with 1/2 cup of water.
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Cook, stirring occasionally, for 5 minutes until the onions begin to soften.
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Add the diced carrots and celery to the pot.
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Continue to cook, stirring frequently, until the carrots and celery are tender, about 10 minutes.
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Add the spinach to the pot, cover, and steam for 1 minute until wilted.
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Remove the pot from the heat.
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In a separate saucepan, combine the soy milk, soy sauce, Parsley Patch seasoning, and garlic powder.
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Whisk in the cornstarch mixture until smooth.
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Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
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Pour the thickened soy milk mixture into the vegetable pot.
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Stir in the cooked garbanzo beans and thawed peas until well combined.
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Spoon the filling evenly into six to eight individual casserole dishes or one large baking dish.
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Top each portion with mashed potatoes, spreading evenly to cover the filling.
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Sprinkle paprika over the top of the mashed potatoes.
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Bake for 30 minutes, or until the topping is golden brown and the filling is bubbling.
Nutrition Facts
- Amount Per Serving
- Calories 330kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Sodium 450mg19%
- Total Carbohydrate 45g15%
- Dietary Fiber 11g44%
- Sugars 8g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
