Yields8 Servings
CategoryDifficultyBeginnerPrep Time30 minsCook Time1 hr 20 minsTotal Time1 hr 50 mins
 1.20 kg Floury Potatoes (Maris Piper or King Edward)
 50 ml Coconut or Olive Oil
 30 g Porcini Mushrooms (Soaked in hot water for 15min)
 2 Leeks (Large and Chopped)
 2 Small Onions
 4 Medium Carrots (Diced)
 1 Vegetable Stock
 3 Garlic Cloves (Crushed)
 2 tbsp Tomato Puree
 2 tsp Paprika
 1 Butternut Squash (Peeled and Diced)
 ½ Small pack of Oregano
 ½ Small pack of Thyme
 4 Celery Sticks (Chopped)
 1 Can of Chickpeas
 300 g Frozen Peas
 300 g Frozen Spinach
 20 ml Olive Oil
 Small pack of Parsley
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.

Nutrition Facts

Serving Size 1

Servings 8


Amount Per Serving
Calories 348
% Daily Value *
Total Fat 11g17%
Saturated Fat 1g5%
Sodium 500mg21%
Total Carbohydrate 43g15%
Dietary Fiber 13g52%
Sugars 10g
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1.20 kg Floury Potatoes (Maris Piper or King Edward)
 50 ml Coconut or Olive Oil
 30 g Porcini Mushrooms (Soaked in hot water for 15min)
 2 Leeks (Large and Chopped)
 2 Small Onions
 4 Medium Carrots (Diced)
 1 Vegetable Stock
 3 Garlic Cloves (Crushed)
 2 tbsp Tomato Puree
 2 tsp Paprika
 1 Butternut Squash (Peeled and Diced)
 ½ Small pack of Oregano
 ½ Small pack of Thyme
 4 Celery Sticks (Chopped)
 1 Can of Chickpeas
 300 g Frozen Peas
 300 g Frozen Spinach
 20 ml Olive Oil
 Small pack of Parsley

Directions

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.

Vegan Shepherd’s Pie