Vegan shepherd's pie recipe | Good Food

Name: Vegan shepherd's pie recipe | Good Food
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)

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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

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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
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)