A warming vegan supper with porcini mushrooms, leeks, carrots, and shepherds pie recipe squash, topped with crispy potatoes. 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. 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. 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. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later. Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins. Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy. Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste. Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. On the lookout for leftover lamb recipes? The best way to use up the leftovers from your Easter roast is in our ultimate leftover lamb shepherd’s pie! This tomato butter bean recipe uses leftover lamb and lots of feta. Heat the olive oil in a large frying pan, then gently cook the onion, carrots, celery and garlic for 10-12 minutes until tender. Add the thyme and red wine, then simmer for 2-3 minutes. Add the leftover lamb, stock, Worcestershire sauce, ketchup and tomato purée, then season.
Simmer gently for 15 minutes until the mixture has reduced. Put the potatoes in a large pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender when pierced with a fork. Drain, return the potatoes to the pan and mash until smooth. Beat in the butter and egg yolks, then stir through the grated parmesan. Spread the lamb mixture in a 1. 5 litre ovenproof dish and top with the mash. Sprinkle over a little extra parmesan and season.