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Vegan shepherd's pie

January has kicked in and with that comes the rush of healthy eating and detoxing after an indulgent festive season. However, with the freezing cold weather, healthy eating doesn’t have to mean cold, limp salads. Try our comforting and nutritional vegan shepherd’s pie and make eating well enjoyable.

Serves 8

  • 1.2kg Maris Piper or King Edward potatoes
  • 50ml vegetable oil
  • 30g dried porcini mushrooms (soaked in hot water for 15 mins, then drained - reserve the liquid)
  • 2 large leeks, chopped
  • 2 small onions, chopped
  • 4 medium carrots, cubed
  • 1 vegan vegetable stock cube
  • 3 garlic cloves, crushed
  • 2 tbsp tomato puree
  • 2 tsp smoked paprika
  • 1 small butternut squash, cubed
  • ½ pack of fresh oregano, roughly chopped
  • ½ pack of fresh sage, roughly chopped
  • 2 celery sticks, chopped
  • 400g chickpeas
  • 300g frozen peas
  • 300z frozen spinach
  • 20ml olive oil
  • Handful of parsley, chopped


  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.
  2. Meanwhile, heat the vegetable oil in a large sauté pan. Add the mushrooms, leeks, onions, carrots and the stock cube and cook gently for 5 mins.
  3. Add the garlic, tomato purée, paprika, squash and herbs. Stir and turn the heat up, cook for 3 mins, add the celery, then stir and cook for a few more mins.
  4. Add 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 then season, turn off and set aside.
  5. 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.
  6. Put filling into pie dish and top with potato chunks. Heat oven to 190C/170C fan/gas 5 and bake the pie for 40-45 mins.