Vegan shepherd's pie

Name: Vegan shepherd's pie
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Cuisine: European, British
Ingredients: 1.2kg floury potatoes, such as Maris Piper or King Edward; 50ml vegetable oil; 30g dried porcini mushrooms, soaked in hot water for 15 mins, then drained (reserve the liquid); 2 large leeks, chopped; 2 small onions, chopped; 4 medium carrots (about 300g), cut into small cubes; 1 vegetable stock cube (make sure it's vegan); 3 garlic cloves, crushed; 2 tbsp tomato purée; 2 tsp smoked paprika; 1 small butternut squash, peeled and cut into small cubes; ½ small pack marjoram or oregano, leaves picked and roughly chopped; ½ small pack thyme, leaves picked; ½ small pack sage, leaves picked and roughly chopped; 4 celery sticks, chopped; 400g can chickpeas; 300g frozen peas; 300g frozen spinach; 20ml olive oil; small pack flat-leaf parsley, chopped; tomato ketchup, to serve (optional)

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