Chickpea Shepherd's Pie with Coriander Mash

Ingredients

• 400g, cooked chickpeas
• 2, diced carrots
• 2 sticks, diced celery
• 200g, diced mushrooms
• 2 cloves, minced garlic
• handful, chopped fresh coriander
• 300ml vegetable broth
• 2 tablespoons tomato purée
• 1 teaspoon, dried thyme
• to taste black pepper
• 600g, peeled and chopped potatoes
• 3 tablespoons nutritional yeast
• 50ml, unsweetened plant milk

Steps

1. 1. Preheat the oven to 200°C (180°C fan).
2. 2. In a large pot, bring salted water to a boil and cook the potatoes for about 15 minutes until tender. Drain and set aside.
3. 3. In a pan, heat a splash of water and sauté the garlic, carrots, and celery until softened, about 5 minutes.
4. 4. Add the mushrooms and cook for another 5 minutes until they release their moisture.
5. 5. Stir in the chickpeas, vegetable broth, tomato purée, thyme, and black pepper. Simmer for about 10 minutes until slightly thickened.
6. 6. Stir in the chopped coriander and remove from heat.
7. 7. In a bowl, mash the potatoes and mix in the plant milk and nutritional yeast until creamy. Season with black pepper.
8. 8. In a baking dish, spread the chickpea filling evenly, then top with the coriander mash, smoothing it out evenly.
9. 9. Place in the oven and bake for 20 minutes until the top is slightly golden.
10. 10. Remove from the oven and let it cool slightly before serving.

Notes

• Chickpeas provide a great source of protein and make a hearty filling.
• The fresh coriander adds a unique twist to the traditional mash.

Substitutions

• If you don't have fresh coriander, you can substitute it with parsley or omit it altogether.