Serves 6

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, 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.
   

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   Per Serving: 562kcals, 14.3g fat (1.6g saturated), 92.3g carbs (17.7g sugars), 21.7g protein, 23.4g fibre, 0.178g sodium