Vegan shepherd's pie
- John Torode
Save recipe
Serves 8 (makes eight individual or two large pies)
Easy
Prep: 30 mins
Cook: 1 hr and 20 mins
Cook time is 1 hr, 45 mins if making two large pies
A star rating of 4.1 out of 5.142 ratingsRate
loading...
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
Freezable (before baking)
Healthy
High-fibre
Vegan
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Homemade ketchup
A star rating of 4.3 out of 5.21 ratings
Springtime peas & greens
A star rating of 4.6 out of 5.9 ratings
Fennel compote
A star rating of 5 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal348
low
-
fat11g
low
-
saturates1g
low
-
carbs43g
-
sugars10g
-
fibre13g
high
-
protein11g
-
salt0.5g
Ad
Method
-
step 1
Put the unpeeled potatoes in a large saucepan, cover with water, bring to the boil and simmer for 40 mins until the skins start to split. Drain and leave to cool a little.
-
step 2
Meanwhile, heat the vegetable oil in a large heavy-based sauté pan or flameproof casserole dish. Add the mushrooms, leeks , onions, carrots and the stock cube and cook gently for 5 mins , stirring every so often. If it starts to stick, reduce the heat and stir more frequently, scraping the bits from the bottom. The veg should be soft but not mushy.
-
step 3
Add the garlic, tomato purée, paprika, squash and herbs. Stir and turn the heat up a bit, cook for 3 mins, add the celery, then stir and cook for a few more mins.
-
step 4
Tip in the chickpeas along with the water in the can and reserved mushroom stock. Add the peas and spinach and stir well. Cook for 5 mins, stirring occasionally, then season, turn off and set aside. There should still be plenty of liquid and the veg should be bright and a little firm.
-
step 5
Peel the potatoes and discard the skin. Mash 200g with a fork and stir into the veg. Break the rest of the potatoes into chunks, mix with the olive oil and parsley and season.
-
step 6
Divide the filling into the pie dishes and top with the potatotes. Heat oven to 190C/170C fan/gas 5 and bake the pies for 40-45 mins, until the top is golden and the filling is heated through. If making individual pies, check after 20 mins. Best served with tomato ketchup – as all great shepherd’s pies are.
Recipe from Good Food magazine, October 2016
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.1 out of 5.142 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...