This vegetarian shepherd’s pie is hearty and filling, and packed with protein thanks to chickpeas.

Serves: 6

Prep Time: 15 minutes

Cook Time: 1 hour


  • 2 x 400g canned chickpeas
  • 5 button mushrooms, sliced 
  • 1 zucchini, grated and excess water removed
  • 1 carrot, grated
  • 1 large brown onion, diced
  • 3 garlic cloves, crushed
  • 1 red chilli, deseeded and sliced
  • 2 tbsp tomato paste
  • 1 cup of Vegetable stock
  • 2 tbsp soy sauce
  • Fresh thyme
  • 2 bay leaves
  • 1 tbsp Dijon mustard
  • 2 tsp wholegrain mustard 
  • 1 kg white potatoes, peeled and chopped
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tbsp dairy-free butter 


  1. Preheat the oven to 180 degrees celsius. 
  2. Boil a deep pot with water (enough to cover potatoes).
  3. Place potatoes in water and boil for 20 minutes, or until cooked through. 
  4. In another deep pot, heat olive oil over a medium to high heat.
  5. Add onion and garlic and cook for 3 minutes.
  6. Add zucchini, carrot, mushrooms and chilli. Stir for 5-6 minutes or until cooked through. Add canned chickpeas and lightly heat through. 
  7. Add tomato paste, soy sauce, vegetable stock, Dijon mustard, wholegrain mustard, salt and pepper. Cook for 3-4 minutes. 
  8. While this is cooking, drain cooked potatoes and place them into a large bowl. Start mashing!
  9. In your potato bowl, add dairy-free butter, salt and pepper. Mix thoroughly to ensure it’s smooth.
  10. In a deep, oven-safe dish, pour the chickpea mixture in and spread evenly. Add the mash on top and spread edge to edge.
  11. Sprinkle paprika over the top and place into the oven for 25 minutes or until lightly brown on top. Serve! 

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