
By BBC Good Food
Vegan shepherd's pie
Instructions
Prep:30minCook:1h 20min
A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. It's low calorie, low fat, and perfect for when the nights draw in
Updated at: Sun, 10 Nov 2024 09:26:00 GMT
Nutrition balance score
Great
Glycemic Index
60
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories332 kcal (17%)
Total Fat10.7 g (15%)
Carbs51.8 g (20%)
Sugars7.8 g (9%)
Protein11.2 g (22%)
Sodium364.2 mg (18%)
Fiber11.3 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

1.2kgfloury potatoes
such as maris piper or king edward

50mlvegetable oil

30gdried porcini mushrooms
soaked in hot water for 15 mins, then drained, reserve the liquid

2leeks
large, chopped

2onions
small, chopped

300gcarrots
medium, cut into small cubes

1vegetable stock cube
make sure it's vegan

3garlic cloves
crushed

2 Tbsptomato purée

2 tspsmoked paprika

1butternut squash
small, peeled and cut into small cubes

0.5 packmarjoram
or oregano, leaves picked and roughly chopped

0.5 packthyme
leaves picked

0.5 packsage
leaves picked and roughly chopped

4 stickscelery
chopped

400gcan chickpeas

300gfrozen peas

300gfrozen spinach

20mlolive oil

flat-leaf parsley
small, chopped

tomato ketchup
to serve, optional
Instructions
View on BBC Good Food
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