First of all, a quick note for any of you who have a foraging bent. In the UK at least we are still very much in wild garlic/three cornered leek/jack by the hedge (aka garlic mustard) season - the above photo shows them cheek by jowl together at Kew Gardens, along with the English bluebells. They all do very well in my 1 Minute Greens Soup from Modern Pressure Cooking, or wilted into the Cheese, Garlic and Noodle Soup, or really anything you would add spinach or chard to, but a little tip - reserve a handful to add post pressure cooking and wilt in off the heat before blitzing. It will add a bit of oomph to the flavour. Just not too much if it is wild garlic, as it has the strongest flavour and it is easy to overdo it. Jack by the hedge, you can get away with more, because it has a much subtler flavour. Jack by the Hedge flower tips are also very good lightly steamed (zero minutes, fast release).
Food debates are the last bastion of arguing that can get very heated and yet is not toxic haha
I call my veggie ‘shepherds pie’ a Shepherdess pie, always have, though no idea why! It’s basically lentils with a mash top.