Vegetarian Shepherds Pie


I want to get one thing straight right away.  I am not a vegetarian.  Don’t get me wrong, I have nothing against a vegetarian diet.  In fact, I believe we should all make a good effort to eat more vegetarian foods and less meat.

I used to like traditional shepherds pie.  A long, long time ago.  Truth is, I don’t like it at all any more.  But, this shepherds pie is nothing like the original.  Try it and I’m sure you’ll agree.  It’s pretty delicious!



4 – 5 sweet potatoes, peeled and chopped (8 cups)

3 medium-size carrots, peeled and sliced

2 tbsp. olive oil

1 cup onion, peeled and chopped

2 – 3 garlic cloves, peeled and minced

1 green pepper, chopped

1 red pepper, chopped

4 cups chickpeas, pre-cooked (or two 19 oz. cans, rinsed well)

1 tsp. turmeric

2 tsp. sea saltVeg Shepherds Pie pic

1 tbsp. butter

1/3 cup plain yogurt

1 tbsp. maple syrup

4 cups cauliflower, chopped

1 tbsp. thyme

Boil or steam sweet potatoes and carrots for 20 – 30 minutes or until soft. Set aside.

Saute onion and garlic in olive oil for five minutes on medium heat. Add green and red peppers, chickpeas, turmeric and salt. Cook for another five minutes.

Mash sweet potatoes and carrots, adding butter, yogurt and maple syrup.

Spread the chickpea mixture into a 9 X 12 inch pan. Top with a layer of cauliflower, and then the sweet potato and carrot mash.

Sprinkle with thyme, cover and bake at 350 degrees F for 40 minutes.




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