Mushroom and Kale Shepherd's Pie with a Twist of Smoked Paprika

Ingredients

• 600 g potatoes
• 300 g, chopped mushrooms
• 150 g, chopped kale
• 2, diced carrots
• 2 sticks, diced celery
• 3 cloves, minced garlic
• 300 ml vegetable stock
• 1 teaspoon smoked paprika
• 1 teaspoon, dried thyme
• to taste black pepper
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 can (400 g), drained and rinsed chickpeas
• 2 bay leaves

Steps

1. 1. Preheat your oven to 200°C (180°C fan).
2. 2. Peel and chop the potatoes, then boil them in salted water for 15-20 minutes until tender.
3. 3. In a large pan, sauté the diced carrots and celery over medium heat for about 5 minutes until softened.
4. 4. Add the minced garlic and chopped mushrooms to the pan and continue cooking for another 5-7 minutes until the mushrooms have released their moisture.
5. 5. Stir in the chopped kale, smoked paprika, thyme, and bay leaves, then pour in the vegetable stock. Bring to a simmer and cook for about 10 minutes.
6. 6. Add the drained chickpeas and nutritional yeast to the mixture, stir well, and cook for an additional 5 minutes. Season with black pepper and lemon juice.
7. 7. Once the potatoes are cooked, drain them and mash them with a potato masher until smooth. You can add a splash of plant milk if desired for creaminess.
8. 8. Remove the bay leaves from the mushroom and kale mixture and pour it into a baking dish.
9. 9. Spread the mashed potatoes over the mushroom and kale filling evenly.
10. 10. Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.

Notes

• Smoked paprika adds a subtle depth and warmth to the pie.

Substitutions

• If you don't have chickpeas, you can use any other beans or lentils.