Vegan shepherd's pie recipe | Good Food
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.
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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