Tuesday, 9 April 2019

vegan Shepherds Pie with Wild Garlic Mash

April showers continue... 

I made this Shepherds Pie last week with the wild garlic that came in the vegetable box I was trialling last month.  I haven't had the opportunity to go out foraging yet, but I know I will soon when the weather is a little more kinder.  I am just not prepared to go out and get a wet at the moment, even for free food - I find myself pretty drenched with rain when waiting at bus stops with no shelter. 
Anyway, this is one of my go to vegan Shepherds Pie recipe made with textured vegetable protein.  However, I did make some minor changes, such as the choice of vegetables.  This time there are chunks of swede and carrots, and of course the mashed potato topping which was enhanced with wild garlic.  Its one of the things I like about this recipe as you can vary it with different vegetables. 
The recipe serves 6 to 8 people generously.  It was lovely.  My only regret is not showing it to you when it was baked with the lovely golden topping and moreso, it came out compact out of the baking dish, no mush!  

Shepherds Pie with Wild Garlic Mash Topping 
Serves 6 -8  or 2 people over 3 days with a side of green vegetables
200g TVP reconstituted and then drained of excess liquid. Set aside

2 - 3 tablespoons olive oil
 2 large onion, minced
2 - 3 garlic cloves, crushed

200g carrots, peeled and diced
1 swede, peeled and diced
1 teaspoon ground cumin
1 tablespoon of fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 x 400g tinned tomatoes, chopped
1/4 pint vegetable stock
Optional: 1 x 400g canned chickpeas, drained and rinsed
Salt and pepper to taste

600g potatoes, mashed with vegan margarine
60g wild garlic, wiped clean and roughly chopped
Salt and pepper to taste
In a wide pan, heat the oil, then add in the onions and cook on medium heat until it begins to soften, then stir in the garlic, cumin, thyme, bay leaves and cook for a few minutes for the spices to mingle and the garlic to soften with the onions.
Then stir in the chopped tomatoes, crushing them further with a spoon.
Leave to cook for a few minutes until the tomatoes are well combined.
Stir in the diced carrots, swede and reconstituted TVP and cook until tender and stock.
Bring to the boil, then reduce heat and simmer until  it has thickened. 
Stir in optional chickpeas if using.
Turn off and transfer contents into a large ovenproof dish and allow to cool
To the mashed potatoes, stir in the wild garlic and season to taste.  
Then carefully cover the pie filling distributing evenly. 
Bake in preheated oven, gas mark 5/200oc for 45-50 minutes or until golden and bubbling on the side.  
Serve with green vegetables.  
Adapted from this Fiery Chilli Welsh Red Dragon Pie


  1. Looks lovely - we had a dip in the weather yesterday (15 C after it was 23 C the day before) so this looks perfect for us. It is took long since we had a shepherd's pie - sadly we don't have any wild garlic but perhaps some parsley would be nice instead. Sorry to hear you are getting drenched at the bus stop - I would like to think you had a nice big brolly and sturdy coat to keep you dry. Hope there is some nice foraging weather soon.

    1. The weather here is so changeable.

      Parsley would work for sure.
      PS I am not that keen on umbrella', but do have a good warm raincoat!

  2. Mmm, I do love a veggie shepherd's pie and a garlic-tasting mash topping - marvellous!

  3. That sounds fab tasty, but it looks utter magnificent! Like a work of art.

    I hope you stay warm, if not dry!


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