Shepherd’s Pie

This is a traditional dish in many countries in Latin America as well in other places. The original version almost always has beef, therefore, contains lots of bad cholesterol. By using chickpeas and vegetables, this vegetarian version provides plenty of protein and fiber, as well as excellent taste and texture.


Quantity Unit Name Link Alternatives
2 lb potatoes
½ cup vegetable broth
½ cup unsweetened soy, almond, or coconut milk
¼ cup cashews (optional)
½ tsp salt
3 ½ cups chickpeas, cooked
3 cloves garlic
½ cup parsley, chopped
salt to taste
4 cups spinach, chopped
2 leeks, chopped
½ red bell pepeer
1 tsp ginger, grated (optional)
2 celery stalks
½ cup vegetable broth
salt to taste


  1. Peel and cut the potatoes. Boil them until they become tender.
  2. Blend cashew nuts together with soymilk and vegetable broth, then add the potatoes and blend it all together. Add salt and stir well. The consistency should be soft but firm.
  3. Grind the chickpeas together with the garlic cloves, parsley and a little salt in a processor. A firm mash must also be obtained
  4. Sauté the leeks, celery and pepper with some water or vegetable broth.
  5. Add spinach and ginger. Cook a few more minutes
  6. Add salt to taste.
  7. Preheat the oven to 350°F (or 180°C).
  8. Spray a baking dish with oil or cover the dish with parchment paper.
  9. Spread the mashed chickpeas on the bottom of the baking dish.
  10. Then, layer with the put the spinach filling.
  11. Finally, add the top layer of mashed potatoes, covering the filling very well.
  12. Bake for 30 minutes

Prep Time: 30 minutes (40 minutes cooking)
Serving Size: 1/8 of the baking sheet (8 servings)
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