Vegan Chickpea Sweet Potato Shepherd's Pie

By Vegan Richa · 60 min

Ingredients

Instructions

1. Boil the sweet potatoes in salted water for 8 to 10 minutes, until tender. Drain, mash, and season with salt, pepper, olive oil and thyme. Set aside.
2. Preheat the oven to 425°F / 220°C.
3. Crush the coriander and cumin seeds in a mortar and pestle, or pulse them in a blender or grinder.
4. Heat the oil over medium heat in a saucepan. Add the crushed seeds and cook for 30 seconds, until fragrant.
5. Add the onion and garlic and cook for 4 to 5 minutes. Then add the thyme, sage and 1/2 tsp salt and cook for 3 more minutes.
6. Add the peas, chickpeas, remaining salt (adjusted for whether the chickpeas were salted), water, black pepper, cayenne, soy sauce and celery seed. Mix well, cover and cook for 10 minutes.
7. Uncover, stir in the cornstarch mixed with water, and simmer 5 to 7 minutes until slightly thickened. Taste and adjust salt and herbs.
8. Spread the chickpea filling into ramekins (two-thirds full) or one large baking dish. Top with the sweet potato mash.
9. Mix the breadcrumbs, garlic, olive oil, nutritional yeast (optional) and rosemary or thyme. Sprinkle over the mash.
10. Bake at 425°F / 220°C for 15 to 20 minutes. Broil for about a minute to brown if needed. Cool a few minutes before serving.

Summarized from Vegan Richa's video. Watch it for the details.

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