Vegan shepherd's pie

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• Floury potatoes (such as Maris Piper or King Edward)1.2 kg
• Vegetable oil50 ml
• Dried porcini mushroomsSoaked 15 mins in hot water, drained30 g
• Large leeksChopped2
• Small onionsChopped2
• Medium carrots (about 300 g)Cut into small cubes4
• Vegan vegetable stock cube1
• Garlic clovesCrushed3
• Tomato purée2 tbsp
• Smoked paprika2 tsp
• Small butternut squashPeeled, cut into small cubes1
• Marjoram or oregano (small pack)Leaves picked, roughly chopped½
• Thyme (small pack)Leaves picked½
• Sage (small pack)Leaves picked, roughly chopped½
• Celery sticksChopped4
• Chickpeas (canned)400 g
• Frozen peas300 g
• Frozen spinach300 g
• Olive oil20 ml
• Flat-leaf parsleyChopped1 pack
• Tomato ketchup (to serve, optional)

1. 1

   Cover the whole potatoes (skins on) with water in a large saucepan, bring to the boil, then simmer for 40 mins, by which time the skins should crack open. Drain, then leave them to cool slightly.

2. 2

   Meanwhile, pour the vegetable oil into a large heavy sauté pan or flameproof casserole and warm it. Tip in the stock cube, carrots, onions, leeks and mushrooms and cook them gently for 5 mins, stirring occasionally. If it begins to catch, lower the heat and stir more often, scraping up anything stuck to the base. They should be tender without falling apart.

3. 3

   Add the squash, herbs, paprika, tomato purée and garlic. Stir, turn up the heat slightly and cook for 3 mins, then put in the celery and cook for a few mins more, stirring.

4. 4

   Tip in the chickpeas with their canning liquid, along with the reserved mushroom soaking liquid. Put in the peas and spinach and mix everything together. Cook for 5 mins, stirring now and then, then season and take off the heat. Plenty of liquid should remain and the vegetables should stay bright and slightly firm.

5. 5

   Peel the potatoes and throw the skins away. Mash 200 g of them with a fork and mix into the vegetables. Break the remaining potatoes into chunks, toss with the parsley and olive oil, and season.

6. 6

   Divide the filling between pie dishes and cover with the potatoes. Heat the oven to 190°C (170°C fan) and bake for 40-45 mins, until golden on top and steaming in the middle. Check small individual pies after 20 mins. Serve with tomato ketchup, if you like.