GUT HEALING VEGAN SHEPHERD’s PIE

A gut healing dish, that is nutritious and easy to prepare. A treat for the entire family.
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STEP 1 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.
STEP 2 Meanwhile, heat the water
in a large heavy-based sauté pan or
flameproof casserole dish. Add the
mushrooms, leeks , onions, carrots
and the Vegan vegetable stock 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.
STEP 3 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.
STEP 4 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.
STEP 5Peel 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.
STEP 6 Divide the filling into the pie dishes and top with the
potatoes. Heat oven to 350F bake for 40-45 mins, until the top is
golden, and the filling is heated through. Best served with tomato
sauce/ketchup - as all great shepherd’s pies are.
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