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Home » Recipes » Main meals

Indian shepherd’s pie with aubergine and chickpeas - vegan

April 5, 2016 by Mandy Mazliah 4 Comments

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vegan shepherd's pie in orange le creseut pan

This Indian-inspired shepherd's pie with aubergine and chickpeas is flavoured with Indian spices, and is hearty, filling and jam-packed full of flavour.

vegan shepherd's pie in orange le creseut pan

I don't know about you but most of the recipes for vegan or vegetarian shepherd's pies that I've tried have been a little disappointing.

  • Too sloppy
  • Too dry
  • A bit bland

I decided that it was time to do something about that. So I've created this recipe for you for an aubergine and chickpea Indian-spiced shepherd's pie.

It's a vegan recipe and I think it's really good. 

The result is a hearty, filling dinner that's full of flavour. 

Even the mashed potato is jazzed up a bit, with ground cumin added.

This isn't a hidden vegetable recipe as such. And to be honest the kids weren't very keen on the aubergine so that got picked out by the two Rs.

True to form Baby S however enjoyed this wholeheartedly.

The cumin mashed potato though? The kids LOVED it.

What to serve with this vegan shepherd's pie

Shepherd's pie is a very filling dish. This vegan Indian-spiced version, with the cumin mashed potato and the chickpeas is no exception.

Despite, or perhaps because of, its filling nature, I like to serve some veggies alongside my shepherd's pie. The meal can get a bit stodgy otherwise.

Here are some ideas for what to serve:

  • My kids love steamed carrots or broccoli alongside their vegan shepherd's pie.
  • I like some lightly sautéed green cabbage - perhaps with some mustard seeds to keep with the Indian theme.
  • Or if you're feeling lazy or in need of extra comfort a tin of baked beans goes very well on the side. If you fancy trying making homemade beans try my recipe for stove top baked beans.

More recipes you might like

If you like this you might like:

  • lentil vegan shepherd's pie with herby mash
  • veggie sausage pasta traybake
  • vegan shepherd's pie with swede topping
  • sausage, potato and cauliflower traybake.

Check out these 30 delicious vegetarian family meals.

Pin vegan shepherd's pie with Indian spices for later

vegan shepherd's pie in orange le creseut pan

How to make this Indian-spiced vegan shepherd's pie

If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!

Please do not reproduce this recipe without permission.

vegan shepherd's pie in orange le creseut pan

Indian-spiced vegan shepherd's pie with aubergine and chickpeas

Mandy Mazliah
This vegan shepherd's pie with aubergine and chickpeas is flavoured with Indian spices and is hearty, filling and jam-packed full of flavour.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 50 minutes mins
Total Time 2 hours hrs 5 minutes mins
Course Main Course
Cuisine Indian
Servings 4
Calories 496 kcal

Ingredients
 
 

  • 2 tablespoons sunflower oil
  • 900 g potatoes
  • 1 tablespoon vegan margarine
  • 1 tablespoon ground cumin
  • 1 teaspoon cumin seeds
  • 1 onion
  • 2 cloves of garlic
  • a thumb-sized piece of ginger
  • 1 large aubergine
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 400 g tinned chickpeas drained and rinsed
  • 400 g tinned chopped tomatoes
  • 1 tablespoon garam masala
  • Salt and pepper

Instructions
 

  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  • Finely chop the onion, garlic and ginger and dice the aubergine.
  • Place the diced aubergine in an oven-proof dish, add 1 tablespoon of sunflower oil and stir well. Bake in the pre-heated oven for 30 minutes until soft and golden brown, stirring halfway.
  • In a large saucepan (ideally one that is oven-proof to save on washing up) heat the remaining sunflower oil over a medium heat. Add the cumin seeds and fry, stirring, until just turning brown. Add the onion, stir well, then cover and reduce the heat to low. Cook for ten minutes, stirring occasionally, until the onion has softened. Add the garlic, ginger and spices, stir well and cook for a further minute.
  • Add the cooked aubergines, chickpeas, tinned tomatoes, garam masala and salt and pepper to taste. (It’s fine to add the aubergines a little later if they’re not quite ready yet). Bring to the boil, then cover and simmer for 15-20 minutes.
  • While the sauce is bubbling away peel and chop the potatoes. Place in a large pan of water, bring to the boil and cook until soft. Drain and mash along with the margarine and cumin until smooth.
  • Spread the mashed potato evenly over the top of the aubergine and chickpea mixture (transfer first to an oven proof dish if you need to). Scuff the top of the mashed potato with a fork and bake in the pre-heated oven for 30-40 minutes until the top is turning golden brown.
  • Serve with sautéed cabbage or other greens.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 496kcalCarbohydrates: 82gProtein: 16gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 202mgPotassium: 1795mgFiber: 19gSugar: 14gVitamin A: 487IUVitamin C: 60mgCalcium: 148mgIron: 8mg
Keyword vegan shepherd's pie
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Comments

  1. Kirsty Hijacked By Twins

    April 10, 2016 at 8:44 am

    Mmmm this sounds lovely, I love all of the spices. My lot will not eat aubergine if I leave the skin on, but once the skin is off they eat it without realising what it is 🙂 Thank you for sharing with #CookBlogShare x

    Reply
    • Mandy Mazliah

      April 10, 2016 at 8:10 pm

      Thanks Kirsty, must try peeling the aubergine next time!!

      Reply
  2. Jenny paulin

    April 05, 2016 at 8:35 pm

    I like the idea of the chickpeas in this shepherds pie, but I must admit I am not a huge aubergine fan either! However, I think I could eat them in this dish it sounds really good x

    Reply
    • Mandy Mazliah

      April 07, 2016 at 9:17 pm

      I really love aubergines - they're pre-roasted in this dish so they're really soft and melt in the mouth... Thanks for commenting!

      Reply
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