Vegan Shepherds Pie with Chickpeas & Sweet Potato

Instructions

Sweet Potato Mash:

1. 1

   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).

Chickpea Veggie Filling:

1. 2

   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.

2. 3

   Add veggies, thyme, sage and 1/2 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/ 220ºc

Assemble:

1. 4

   Distribute the chickpea veggie mixture into ramekins (fill 2/3 of the ramekin) or one large baking dish. Add sweet potato mixture on top.

2. 5

   Mix breadcrumbs, garlic, olive oil, optional nutritional yeast. rosemary or thyme in a bowl. Sprinkle the mixture over the sweet potato mash.

3. 6

   Bake at 425 degrees F / 220ºc for 15 to 20 minutes. Broil for a minute to brown if needed. Cool for a few minutes then Serve.

4. 7

   The baked pie keeps well refrigerated. The filling will thicken a bit. Reheat and serve.