Shepherd’s Pie with Wild Vegetables

As soon as I saw an instagram picture of nutritionist Angelique Panagos’ shepherds pie, I simply had to have a go at making it using wild vegetables!

Angelique featured in my book Strictly Walk Slimmer, she is an excellent nutritional therapist and I recommend having a session with her.


30 gr chopped onion

5 stalks of 3 cornered leek

20 gr Alexanders, chopped

1 medium carrot

2 glasses of vegetable stock

30 gr mallow leaves, chopped

80 gr beef mince

1 pinch of salt and pepper

20 gr butter (or coconut oil)


Start the base by cooking the leek and Alexanders in butter for 5 minutes on a medium heat in an oven-proof pan. Add the minced beef and brown for 10 minutes, stirring constantly. Cut the carrot into 6-8 chunks, add to the beef together with the chopped mallow and pour in the vegetable stock. Let everything simmer for 20 minutes. Take the carrots out, checking that they are soft, and put them in a blender to make a carrot mash, adding salt and pepper. Top the beef with the carrot mash and grill for 10 minutes (or less, depending on your grill) to create a crunchy topping.

Recommended Reading: Strictly Walk Slimmer, Featuring an Interview with Angelique Panagos of Sugar Free Farm