John's vegan shepherd's pie 2016

Vegan shepherd's pie

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(8 ratings)

Prep: 30 mins Cook: 1 hr, 20 mins Cook time is 1 hr, 45 mins if making two large pies

Easy

Serves 8 (makes eight individual or two large pies)

A warming vegan supper with porcini mushrooms, leeks, carrots, butternut squash and plenty of herbs, topped with crispy potatoes - it's low calorie, low fat and perfect for when the nights draw in

Nutrition and extra info

  • before baking
  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal348
  • fat11g
  • saturates1g
  • carbs43g
  • sugars10g
  • fibre13g
  • protein11g
  • salt0.5g
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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
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 small onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 medium carrots (about 300g), cut into small cubes
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 vegetable stock cube (make sure it's vegan - we used Kallo)
  • 3 garlic cloves, crushed
  • 2 tbsp tomato purée
  • 2 tsp smoked paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 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

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • ½ small pack sage sage, leaves picked and roughly chopped
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 4 celery sticks, chopped
  • 400g can chickpeas
  • 300g frozen peas
  • 300g frozen spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 20ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small pack flat-leaf parsley, chopped
  • tomato ketchup, to serve (optional)

Method

  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.

  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.

  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.

  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.

  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.

  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.

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Comments, questions and tips

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warvik
15th Mar, 2017
2.55
Very average, I had high hopes for this one but in the end it was quite plain. Perhaps I cut all my vegetables too small, but it was all quite mushy by the time it came out of the oven. Nice and healthy though so might try again and play around with adding some more spices than just paprika.
CheshireVegan
25th Jan, 2017
5.05
I would recommend this hearty dish for its delicious flavour. I did not put in mushrooms, had no tomato paste, so used sun dried tomatoes, and reduced the fresh herb content as we prefer it that way. Took a while to prepare all the vegetables and I did half quantities as it was for 3 of us. So a good portion went in the freezer. Even the Vegan said it was really good too.
SueChef1
12th Jan, 2017
3.8
And it tasted pretty d good too. My only concern is if it's 11g protein per serving, then that's only 25% of my daily requirement. I ate this as a main meal.....
SueChef1
12th Jan, 2017
3.8
Takes quite a long time to prepare given all the veg, but the process of cooking it and stirring it is very pleasant, and the aroma is wonderful.....can't wait to eat it!
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