Vegan shepherd’s pie

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 1kg/2lb 4oz Maris piper potatoes, peeled and diced
  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 celery sticks, finely chopped
  • 1 tbsp cumin seeds
  • 1 tbsp sweet smoked paprika
  • 1 red chilli, finely chopped
  • 2 bay leaves
  • 1 stick rosemary
  • 350g/12oz chestnut mushrooms, quartered
  • 1 small butternut squash, roughly chopped
  • 165g/5¾oz pitted dates, roughly chopped
  • 300g/10½ oz chopped fresh tomatoes
  • 1 x 400g/7oz tin chickpeas
  • 2 preserved lemons, finely chopped
  • 100g/3½oz vegan butter
  • 2 tbsp finely chopped fresh mint (leave some springs for garnish)
  • vegetable oil, for deep frying
  • handful parsley leaves, deep fried to garnish