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Creamy Cauliflower and Chickpea Shepherd’s Pie with Cauliflower Mash
Original recipe: 4 servings · Prep: 20 min · Cook: 45 min · Total: 80 min
By TinyTummyTreats Editorial TeamPublished May 9, 2026 | Updated Oct 17, 2026
International
80 mins
easy-to-makebudget-friendlyvegetable-basedgluten-freequick-prep
Cauliflower and chickpea filling with carrot and peas, baked beneath a cauliflower mash topping. Estimated timing (not kitchen-tested): preparation 20 minutes; cooking 45 minutes; additional elapsed time 15 minutes; total about 80 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
20 min
Cook
45 min
Total
80 min
Servings
4
Difficulty
easy
Cuisine
International
Ingredients
Servings
4
- 2 medium cauliflower heads
- 1 can (15 oz) cooked chickpeas, drained and rinsed
- 1 medium carrot
- 1/2 cup green peas
- 1 small onion
- 2 garlic cloves, minced
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1/4 cup unsweetened plant-based milk
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon dried thyme
- a pinch salt
- a pinch black pepper
Instructions
-
Preheat the oven to 375 degrees F (190 degrees C).
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Prepare cauliflower mash: Cut one cauliflower head into florets. Steam or boil until very tender, about 10-12 minutes.
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Drain the cauliflower. Add the plant-based milk and nutritional yeast, then mash until smooth. Add a little more milk only if needed. Set aside.
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Prepare filling: Finely chop the other cauliflower head into small florets.
-
Heat olive oil in a large oven-safe sauté pan or shallow casserole over medium heat.
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Add chopped onion and carrot; sauté for 5 minutes until softened.
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Add minced garlic and cook for 1 minute until fragrant.
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Add cauliflower florets, chickpeas, green peas, dried thyme, turmeric, and vegetable broth.
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Simmer gently for 10 minutes until vegetables are tender and broth is mostly absorbed, stirring occasionally.
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Season with salt and pepper to taste.
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Spread the cauliflower and chickpea filling evenly in the pan.
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Carefully spoon the cauliflower mash over the filling, spreading evenly to cover.
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Bake in the preheated oven for 15-20 minutes until the top is lightly golden and warmed through.
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Cool to a comfortable serving temperature and check the actual texture before serving.
Timing note
Cauliflower cooking and mashing, filling preparation, 15-20 minutes baking and cooling are separate stages.
Serving and texture
No age suitability or kitchen-tested texture is claimed. Check the actual cooked and cooled food and adapt portions to the eater. Do not offer firm, gummy or sticky food to a child who cannot manage it. Children should be seated and supervised while eating.
Ingredient substitutions
Check all ingredient labels for relevant allergens. Flour and binder substitutions have not been validated and may change texture or cooking.
Storage
Refrigerate leftovers promptly in covered containers for up to 3 days, or freeze for longer storage. Reheat thoroughly when serving warm.
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