Potato, wild garlic and shallot casserole with dumplings

Tristan Welchs vegetarian casserole with cheesy dumplings makes a comforting yet special springtime supper
By Tristan Welch
Potato, wild garlic and shallot casserole with dumplings
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the dumplings

  • 225 g plain flour
  • ½ tsp baking powder
  • 25 g butter, cut into small cubes
  • 225 g cheddar cheese, grated
  • 1 tsp grated fresh horseradish
  • 1 tsp mustard
  • 2 eggs, lightly beaten
  • 2 tbsp milk
  • 1 tbsp chopped fresh parsley

For the casserole

  • 75 g butter
  • 250 g new potatoes, halved
  • 6 large shallots, peeled and halved with the root left intact
  • 2 sprigs thyme
  • 350 ml vegetable stock
  • 1 handfuls wild garlic, chopped finely

For the crispy shallot and thyme

  • oil, for deep-frying
  • 1 shallot, peeled and sliced into rings
  • 1-2 tbsp milk
  • 1-2 tbsp flour
  • 1-2 sprigs thyme


1. For the dumplings: sift the flour into a mixing bowl and stir in the baking powder. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the cheese, horseradish and mustard until combined.

2. Add the eggs and bring the mixture together to form a stiff dough, then stir in the milk a little at a time, until the dough can be easily shaped. Add the parsley and roll into small balls. Set aside.

3. For the casserole: spread the butter over the inside of a cold saucepan, season with a pinch of salt and place the potatoes and shallots cut-side down in the butter along with the thyme. Cover with a circle of greaseproof paper.

4. Place the pan on a medium heat and cook gently until the vegetables are coloured but not completely cooked through (check the vegetables as they cook and turn if starting to colour too much on one side).

5. Add the dumplings and stock and replace the greaseproof paper. Simmer gently for another 20 minutes, or until the vegetables are tender and the dumplings are risen and cooked through.

6. For the crispy shallots and thyme: heat a 5cm depth of oil in a deep saucepan until very hot (hot oil is dangerous - do not leave the pan unattended). Dip the shallot rings in milk, then dredge in flour and fry in the oil for a few minutes, or until brown and crisp. Drain on kitchen paper and season with salt. Drop the thyme springs into the oil and then remove after about 30 seconds, you have to work quickly as they burn easily. Again, drain on kitchen paper.

7. Serve the casserole topped with the crispy shallot and thyme garnish and sprinkled with the wild garlic.

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