Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie – with sweet potatoes and chickpeas; can be easily veganized

POTATO MIXTURE:
4 medium sized potatoes (1½ lb; 450 g)
1 sweet potato, small
3 Tbs butter (or olive oil)
¼ cup milk (or soy milk)
¼ tsp ground nutmeg
¼ tsp salt (or to taste)

FILLING:
3 Tbsp olive oil
1 onion, chopped
3 garlic cloves, chopped
1 cup chickpeas, cooked
1 cup peas, fresh or frozen
1 cup carrot, diced
1 tsp tomato paste
¼ tsp ground black pepper
¼ tsp ground chili or paprika
½ tsp thyme
1 tsp basil
¼ tsp oregano
1 tsp salt (or to taste)
¾ cup water
2 Tbsp rolled oats

TOPPING:
2 Tbsp melted butter (or olive oil)
¼ cup grated Parmesan cheese (omit if vegan)

View the full recipe at Diet Taste →