![\"\"](\"https:\/\/tipsforahealthylife.eu\/wp-content\/uploads\/2020\/11\/Vegan-Shepherds-Pie-004-240x300.jpg\")
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The Ingredients we will use<\/strong><\/em><\/p>\n 1.2kg\u00a0floury potatoes,\u00a0such as Maris Piper or King Edward First, 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.<\/p>\n Second,\u00a0 heat the vegetable oil in a large heavy-based saut\u00e9 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.<\/p>\n Third, add the garlic, tomato pur\u00e9e, 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.<\/p>\n Fourth, 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.<\/p>\n To continue, 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.<\/p>\n Finally, divide the filling into the pie dishes and top with the potatoes. 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 \u2013 as all great shepherd\u2019s pies are.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" The Ingredients we will use 1.2kg\u00a0floury potatoes,\u00a0such as Maris Piper or King Edward 50ml\u00a0vegetable oil 30g\u00a0dried porcini\u00a0mushrooms, soaked in hot water for 15 mins, then … <\/p>\n","protected":false},"author":1,"featured_media":1143,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[23],"class_list":["post-1142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-vegan"],"_links":{"self":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/comments?post=1142"}],"version-history":[{"count":1,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1142\/revisions"}],"predecessor-version":[{"id":1144,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1142\/revisions\/1144"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media\/1143"}],"wp:attachment":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media?parent=1142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/categories?post=1142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/tags?post=1142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n50ml\u00a0vegetable oil
\n30g\u00a0dried porcini\u00a0mushrooms, soaked in hot water for 15 mins, then drained (reserve the liquid)
\n2\u00a0large leeks,\u00a0chopped
\n2\u00a0small onions,\u00a0chopped
\n4\u00a0medium carrots\u00a0(about 300g), cut into small cubes
\n1\u00a0vegetable stock cube\u00a0(make sure it’s vegan – we used Kallo)
\n3\u00a0garlic cloves,\u00a0crushed
\n2 tbsp\u00a0tomato pur\u00e9e
\n2 tsp\u00a0smoked paprika
\n1\u00a0small butternut squash,\u00a0peeled and cut into small cubes
\n\u00bd small pack marjoram or oregano leaves picked and roughly chopped
\n\u00bd small pack thyme leaves picked
\n\u00bd small pack sage leaves picked and roughly chopped
\n4\u00a0celery sticks,\u00a0chopped
\n400g\u00a0can chickpeas
\n300g\u00a0frozen peas
\n300g\u00a0frozen spinach
\n20ml\u00a0olive oil
\nsmall pack\u00a0flat-leaf parsley,\u00a0chopped
\ntomato ketchup,\u00a0to serve (optional)<\/p>\n