Vegan cottage pie

This is a BBC good food recipe and it’s delish!

🌱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 – we used Kallo)
.
🌱3 garlic cloves, crushed (I used garlic purée)
.
🌱2 tbsp tomato purée
.
🌱 2 tsp smoked paprika
.
🌱1 small butternut squash, peeled and cut into small cubes (I used a bag of frozen)
.
🌱 ½ small pack marjoram or oregano, leaves picked and roughly chopped (I used dried)
.
🌱½ small pack thyme
, leaves picked (I used dried)
.
🌱½ small pack sage sage
, leaves picked and roughly chopped (I used dried)
.
🌱4 celery sticks, chopped
.
🌱400g can chickpeas
.
🌱300g frozen peas
.
🌱300g frozen spinach
.
🌱20ml olive oil
.
🌱small pack flat-leaf parsley, chopped (I used dried)
.
.
🌱🌱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. ( I just peeled and boiled as usual then crumbled on top)
.
🌱🌱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.
.
🌱🌱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.
.
🌱🌱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.
.
🌱🌱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.
.
🌱🌱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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s