Hearty Vegan Shepherd's Skillet with Smashed Chickpeas

This Hearty Vegan Shepherd's Skillet takes all the cozy, savory comfort of a classic shepherd's pie and strips away the fuss of baking a mashed potato topping. Instead, hearty smashed chickpeas stand in for ground meat, soaking up a rich, herby mushroom-vegetable gravy studded with sweet carrots and peas. Everything comes together in one skillet in under 40 minutes, making it the perfect weeknight dinner when you want deep, slow-cooked flavor without the long cook time. The real showstopper is the topping: golden, crispy fried shallots scattered over the top just before serving, adding a crunchy, savory contrast to the soft, saucy filling below. It's a dish that proves plant-based comfort food can be both nourishing and indulgent — packed with plant protein and fiber from the chickpeas, beta-carotene from the carrots, and a deeply savory gravy built from vegetable broth, tomato paste, and a splash of soy sauce for umami depth. Serve it straight from the skillet with crusty bread or over a scoop of mashed potatoes for an extra-hearty meal. It reheats beautifully, making it a great option for meal prep or leftovers the next day.

Ingredients

• 2 cans (15 oz each)canned chickpeas, drained and rinsed
• 3 tbspolive oil, divided
• 1 mediumyellow onion, diced
• 2 mediumcarrots, peeled and diced
• 3 clovesgarlic, minced
• 2 tbsptomato paste
• 1.5 cupsvegetable broth
• 1 tbspsoy sauce, or tamari for gluten-free
• 1 cupfrozen peas
• 1 tspdried thyme
• 0.5 tspdried rosemary, crushed
• 2 tbspflour, all-purpose, or cornstarch for gluten-free
• 3 mediumshallots, thinly sliced into rings
• to tastesalt
• to tasteblack pepper
• 2 tbspfresh parsley, chopped, for garnish

Method

1. In a mixing bowl, use a potato masher to roughly smash the chickpeas, leaving some texture with a mix of whole and crushed chickpeas. Set aside.
2. Heat 2 tablespoons of olive oil in a small frying pan over medium heat. Add the sliced shallots and fry, stirring occasionally, until golden and crisp, about 6-8 minutes. 8:00
3. Using a slotted spoon, transfer the crispy shallots to a paper towel-lined plate to drain and reserve the flavored oil for later use.
4. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and carrots, and sauté until the onion is softened and translucent, about 5 minutes. 5:00
5. Add the minced garlic, thyme, and rosemary to the skillet and cook until fragrant, about 1 minute. 1:00
6. Stir in the tomato paste and flour, coating the vegetables evenly, and cook for 1-2 minutes to remove the raw flour taste. 1:30
7. Slowly pour in the vegetable broth and soy sauce, whisking continuously to prevent lumps and create a smooth gravy.
8. Bring the mixture to a simmer and cook, stirring occasionally, until the gravy thickens and the carrots are tender. 8:00
9. Stir in the smashed chickpeas and frozen peas, and cook until heated through, about 4-5 minutes. Season with salt and pepper to taste. 5:00
10. Remove the skillet from heat and top generously with the crispy fried shallots and chopped fresh parsley. Serve hot straight from the skillet.