Vegan Shepherds Pie with Chickpeas & Sweet Potato

• Produce

  • 1 15 oz can Chickpeas
  • 8 cloves Garlic
  • 1 Onion, small
  • 1/2 cup Peas
  • 1 Rosemary or thyme, fresh
  • 1/2 tsp Sage, dried
  • 12 oz Sweet potatoes
  • 1/4 tsp Thyme, dried
  • 1 1/2 cups Veggies

• Condiments

  • 1/2 tsp Soy sauce

• Baking & Spices

  • 1 Black pepper and cayenne
  • 1/4 tsp Celery seed
  • 1/2 tsp Coriander seeds
  • 1 tsp Cornstarch
  • 2 tsp Nutritional yeast
  • 3/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Oil
  • 4 tsp Olive oil

• Nuts & Seeds

  • 1/3 tsp Cumin seeds

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs

• Liquids

  • 1 1/4 cups Water

• Other

  • 1 tsp Dried thyme or 2 tsp fresh

Found on veganricha.com

Description

Ingredients

• ½ tsp coriander seeds
• ⅓ tsp cumin seeds
• 2 tsp oil
• 1 small onion, chopped
• 6 cloves of garlic, finely chopped
• 1 tsp dried thyme or 2 tsp fresh
• ½ tsp dried sage
• 1.5 to 2 cups veggies (carrots, peppers, mushrooms, broccoli, celery), chopped
• ¾ tsp or more salt, divided
• ½ cup peas
• 1 15 oz can chickpeas, or 1.5 cups cooked
• 1.25 to 1.5 cups water
• black pepper and cayenne to taste(1/4 tsp or more)
• ½ tsp soy sauce (optional)
• ¼ tsp celery seed (optional)
• 1 tsp cornstarch + 1 tbsp water
• 12 to 14 oz chopped sweet potatoes
• salt and pepper to taste
• 2 tsp olive oil
• ¼ tsp dried thyme
• ½ cup breadcrumbs
• 2 cloves of garlic minced
• 2 tsp olive oil
• 2 tsp nutritional yeast (optional)
• fresh rosemary or thyme

Directions

• Add sweet potatoes to a pot of water with salt. Bring to a boil and cook for 8 to 10 minutes or until sweet potatoes are tender. Drain, mash, season with salt, pepper, olive oil, thyme and set aside. (I used pre-cubed sweet potatoes to save time and to save my thumb).
• Meanwhile, Crush coriander and cumin seeds in a mortar pestle or blender/grinder. Heat oil over medium heat in a saucepan. When hot, add the crushed seeds to the oil. Cook for 30 seconds or until fragrant. Add onion garlic and cook for 4 to 5 minutes. I had a thumb injury, so I chopped up onion and garlic in the food processor and used. I also processed the veggies in the processor, to add at the next step. This made the chopping prep a very quick 2 mins.
• Add veggies, thyme, sage and ½ tsp salt and cook for another 3 minutes. Add peas, chickpeas, salt (depends on if the chickpeas were salted), water, black pepper, cayenne, soy sauce, celery seeds, and mix well. Cover and cook for 10 minutes. Uncover, add cornstarch mixed with water and simmer until thickened slightly. 5 to 7 mins. Taste and adjust salt, herbs. Preheat the oven to 425 deg F.
• Distribute the chickpea veggie mixture into ramekins (fill ⅔ of the ramekin) or one large baking dish. Add sweet potato mixture on top.
• Mix breadcrumbs, garlic, olive oil, optional nutritional yeast. rosemary or thyme in a bowl. Sprinkle the mixture over the sweet potato mash.
• Bake at 425 degrees F for 15 to 20 minutes. Broil for a minute to brown if needed. Cool for a few minutes then Serve.
• The baked pie keeps well refrigerated. The filling will thicken a bit. Reheat and serve.