John's vegan shepherd's pie 2016

Vegan shepherd's pie

  • Rating: 4 out of 5.90 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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, 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
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal348
low infat11g
saturates1g
carbs43g
sugars10g
fibre13g
protein11g
salt0.5g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.90 ratings
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