Chickpea Lentil Shepherd’S Pie

02 March 2020 Bookmark1
Delicious and super easy to form , this Chickpea Lentil Shepherd’s Pie is entirely vegan, gluten free and definitely a requirement bring the vacations or any day.

This is just the time to urge cozy. Let’s make fall even more intense with this Chickpea Lentil Shepherd’s Pie.

Chickpea Lentil Shepherd’S Pie
Chickpea Lentil Shepherd’S Pie

It’s hearty, filling, comforting, warming, feel good food from the within out, mouthwatering, perfectly seasoned, ultra easy, and amazingly delicious.

Shepherd’s pie is traditionally made with ground lamb and therefore the mashed potatoes are usually prepared with butter and milk or cream .

Instead of lamb we use chickpeas and lentils for a hearty and meaty texture. Also for the milk and butter, we choose coconut or cashew milk.

Chickpea Lentil Shepherd’S Pie


  • 1 batch Chickpea Lentil Bolognese, only with 14 oz marinara sauce
  • 2 lbs potatoes
  • 3/4 cup coconut milk or cashew milk
  • 2 cloves garlic
  • 3 Tbs nutritional yeast
  • salt, pepper to taste


  1. Wash and peel your potatoes. Cook or steam them until they are soft.
  2. While you do this, prepare the Chickpea Lentil Bolognese as the filling: Heat a pot with a bit of oil, or use vegetable broth to make this without oil. Add garlic, optional onion plus celery if you like. Fry for around 4 minutes.
  3. Add lentils, marinara, tomato paste and cook until done. You really don’t want the lentils too mushy. When ready add chickpeas and the optional add ons like red wine and cherry tomatoes. Don’t forget to season with salt and pepper. Now mix your cooked potatoes with coconut or cashew milk, garlic, nutritional yeast, and season with salt and pepper. Be patient and mash with a potato masher or use the food processor for a mashed texture.
  4. Last, you will need a 10×10 inch casserole dish. Simply add the chickpea lentil mixture on the bottom of your casserole, then top with the mashed potatoes.
  5. Bake at 425°F for around 25 minutes.


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