Chickpea shepherdless pie
A winter warmer for those cold nights and a nice dinner after an exercise session at home! Most of the ingredients are staples I keep in the cupboard and I only had to buy some fresh veg to add to it.
I’ve added mint sauce to the mash potato topping as our kids love it! It’s easy to leave this out though. You could use a little milk and butter instead if liked.
1 tablespoon rapeseed oil
2 cloves of garlic, peeled and sliced thinly
2 x tins of chickpeas
1 tin of chopped tomatoes
1 onion, sliced
1 tin of sweetcorn
small head of broccoli, sliced thinly
handful of fresh mushrooms, thinly sliced
handful of frozen petit pois peas, thinly sliced
1 tablespoon Marmite
3 tablespoon Bisto gravy granules
1 teaspoon dried Sage
8 red potatoes, peeled and chopped into quarters
Splash of almond milk (or any milk of choice)
1 tablespoon of ready prepared mint sauce
1 teaspoon french mustard
- Peel and chop the potatoes bring to the boil and then medium simmer until tender. Around 20 – 30 mins.
- Place the oil in a large pan and add the onion, garlic, broccoli, mushrooms and peas
- Leave to cook on a medium heat for 5 mins and then add the chickpeas, tomatoes, Marmite, Bisto granules and Sage. Cover the ingredients with just enough water and give it a stir.
- Leave to simmer for around 20 mins.
- Meanwhile mash the potatoes and add any extras you like. Either mint sauce, or the traditional butter and milk.
- After 20 mins, tip the vegetable mixture into a lasagne dish and top with the mash.
- Place in an oven for 10 mins to brown the potato mash and serve with a salad.