Shepherdless pie

30g dried mushrooms 900g potatoes, peeled and chopped into chunks 2 tbsp olive oil 4 tbsp fresh parsley, chopped Salt and black pepper 2 tbsp rapeseed oil 2 large leeks, washed, trimmed and chopped 2 onions, chopped 4 carrots, peeled and chopped 2 celery stalks, chopped 1 vegetable stock cube 4 garlic cloves, crushed 1 tsp dried oregano 200ml tomato passata 2 tsp smoked paprika 1 small butternut squash, peeled and cut into small cubes 2 tbsp fresh thyme leaves 1 x 400g tin of chickpeas, Serves 6 rinsed and drained 300g frozen peas 300g frozen spinach

1 Place the dried mushrooms in a bowl, cover with boiling water and leave to soak for 15 minutes. Drain the mushrooms, reserving their soaking liquid.

2 Place the potatoes in a large saucepan and cover with water. Bring to the boil, then simmer for 10-15 minutes until soft. Drain and leave to cool slightly.

3 Mash the potatoes together with the olive oil, parsley and some salt and pepper. Set aside.

4 Heat the rapeseed oil in a large heavy-based pan over a medium heat. Add the leeks and onions and cook for 4-5 minutes. Add the carrots, celery and the soaked mushrooms and cook for another five minutes until softened, stirring occasionally. Crumble in the stock cube and season with black pepper.

5 Add the garlic, oregano, tomato passata, paprika, squash and thyme. Increase the heat to medium-high and cook for five minutes.

6 Add the reserved mushroom stock and the chickpeas. Add the peas and spinach and cook for 4-5 minutes, stirring occasionally, then season to taste.

7 Transfer the vegetable mixture into a large baking dish and carefully top with the mash.

8 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Bake the pie for 40-45 minutes, until golden and bubbling around the edges. Per serving: 562kcals, 14.3g fat (1.6g saturated), 92.3g carbs (17.7g sugars), 21.7g protein, 23.4g fibre, 0.178g sodium.