Vegan shepherd’s pie
Put the unpeeled potatoes in an extensive pot, spread with water, convey to the bubble and stew for 40 mins until the skins begin to part. Channel and leave to cool a bit.
In the mean time, heat the vegetable oil in an extensive overwhelming based sauté container or flameproof meal dish. Include the mushrooms, leeks , onions, carrots and the stock block and cook delicately for 5 mins , mixing now and then. On the off chance that it begins to stick, lessen the warmth and blend all the more much of the time, scratching the bits from the base. The veg ought to be delicate yet not soft.
Include the garlic, tomato purée, paprika, squash and herbs. Mix and turn the warmth up a bit, cook for 3 mins, include the celery, at that point blend and cook for a couple of more mins.
Tip in the chickpeas alongside the water in the can and held mushroom stock. Include the peas and spinach and mix well. Cook for 5 mins, mixing at times, at that point season, turn off and put aside. There should even now be a lot of fluid and the veg ought to be brilliant and somewhat firm.
Strip the potatoes and dispose of the skin. Pound 200g with a fork and mix into the veg. Break the remainder of the potatoes into pieces, blend with the olive oil and parsley and season.
Partition the filling into the pie dishes and top with the potatotes. Warmth stove to 190C/170C fan/gas 5 and prepare the pies for 40-45 mins, until the top is brilliant and the filling is warmed through. In the case of making singular pies, check after 20 mins. Best presented with tomato ketchup – as all extraordinary shepherd’s pies may be.