Take a vegetarian spin on the traditional winter warmer.

Renowned blogger and cook, best-selling author behind The Nourishing Cook, founder of the BARE Guide and of course self-proclaimed foodie, Leah Itsines can boast an impressive resume. Luckily for us, she’s also here to share an iconic recipe that proves that winter warmers can still be enjoyed in a healthy, sustainable and delicious way.

Collaborating with expert mustard producers, Maille, Leah Itsines has curated a gastronomic range of 20 plant-based recipes as a part of Maille’s Plant-Based Exploration collection. Much like her vegetarian Chickpea Shepherd’s Pie recipe, Leah proves that eating healthily doesn’t mean that you have to compromise on taste and comfort.

So if you’re stuck on what to make for your next Sunday get together, or maybe you’re in search of a new winter warmer recipe with an alternative spin, Leah Itsines’ vegetarian Chickpea Shepherd’s Pie recipe will surely have you going back for seconds!

Cooking time: 1 hour and 15 minutes | Difficulty: Medium | Servings: 6


2 x 400g canned chickpeas
5 button mushrooms, sliced
1 zucchini, grated and excess water removed
1 carrot, grated
1 large brown onion, diced
3 garlic cloves, crushed
1 red chilli, deseeded and sliced
2 tbsp tomato paste
1 cup of vegetable stock
2 tbsp soy sauce
Fresh thyme
2 bay leaves
1 tbsp Maille Dijon Mustard
2 tsp Maille Wholegrain Mustard
1 kg white potatoes, peeled and chopped
1 tbsp olive oil
Salt and pepper to taste
1 tbsp dairy-free butter


1. Preheat the oven to 180 degrees celsius. Boil a deep pot with water (enough to cover all the potatoes) and salt.

2. Place potatoes in water and boil for 20 minutes, or until cooked through.

3. In another deep pot, heat olive oil over a medium to high heat. Add onion and garlic and cook for 3 minutes. Next, add zucchini, carrot, mushrooms and chilli. Stir for 5-6 minutes or until cooked through. Add canned chickpeas and lightly heat through.

4. Add tomato paste, soy sauce, vegetable stock, Maille Dijon Mustard, Maille Wholegrain Mustard, salt and pepper. Cook for 3-4 minutes.

5. Meanwhile, drain the cooked potatoes and place them into a large bowl. Start mashing! In your potato bowl, add dairy-free butter, salt and pepper. Mix thoroughly to ensure it’s smooth.

6. Next, in a deep, oven-safe dish, pour the chickpea mixture in and spread evenly. Add the mash on top and spread the potato mixture edge to edge.

7. Finally, sprinkle paprika over the top of the mashed potatoes and place the mixture into the oven for 25 minutes or until lightly brown on top. Remove and serve! Finish your meal by indulging in Leah Itsines’ healthy plant-based Strawberry Chocolate Tart recipe.

Looking for the ultimate pairing to your vegetarian Chickpea Shepherd’s Pie? Taste your way through our list of the 10 best Australian-made red wines for winter. Or, for an alternative drop, we’ve also found some of the 8 best low and non-alcoholic wines too!