Vegan Shepherd’s Pie

Vegan Shepherd's Pie

Packed with a variety of vegetables, pulses and herbs, this dish is not only tasty but also incredibly nutritious. It’s a healthy meal that will make you feel good inside and out. This recipe is ideal for making ahead. It can easily be reheated for a quick, hassle-free meal during busy weekdays.


  • 1.2kg floury potatoes, such as Maris Piper or King Edward
  • 50ml vegetable oil
  • 30g dried porcini mushrooms, soaked and drained (save the liquid)
  • 2 large leeks, chopped
  • 2 small onions, chopped
  • 4 medium carrots, diced
  • 1 cube vegan vegetable stock
  • 3 cloves of garlic, crushed
  • 2 tbsp tomato puree
  • 2 tsp smoked paprika
  • 1 small butternut squash, diced
  • Marjoram or oregano, thyme, sage (½ bunch each, leaves picked and chopped)
  • 4 sticks of celery, chopped
  • 400g tin of chickpeas, drained
  • 300g frozen peas
  • 300g frozen spinach
  • 20ml olive oil
  • Flat leaf parsley, chopped (small packet)
  • Tomato ketchup, to serve (optional)

Method of preparation:

Peel and chop the potatoes, then boil in salted water until tender.

Mash them with a little olive oil, salt and pepper. Set aside.

Heat the vegetable oil in a large frying pan over a medium heat.

Sauté the leek, onion, carrot and celery until soft.

Add the garlic, tomato paste, smoked paprika, herbs and butternut squash. Cook for a few minutes.

Stir in the porcini and the reserved soaking liquid.

Crumble in the vegetable stock cube and add enough water to just cover the vegetables.

Simmer until the vegetables are tender and the liquid has reduced.

Add the chickpeas, peas and spinach to the pan.

Cook until the peas and spinach are heated through and the mixture is thick.

Pour the vegetable mixture into an ovenproof dish.

Add the mashed potatoes and spread evenly.

Drizzle with olive oil and bake at 200°C for 20-25 minutes or until golden on top.

Sprinkle with chopped parsley before serving.

Serve with tomato ketchup if you like.

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