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Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie Related:   gluten-free, kid-friendly, low-fat, North America, pareve, Passover, pasta & potatoes, Sukkot, Thanksgiving, vegan, vegetarian, Yom Kippur

Prep time: 35 minutes

Cook time: 30 minutes

Yield: 8 servings

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Many people would love to serve healthier food options on their holiday menus, but how can you when you’re committed to preserving beloved traditions?

On a mission to find a holiday menu that inspired me and was healthy for my family, I only found recipes that made me feel like I was a Bubbe or Savta, and were not reflective of my or my daughter’s generation. I wondered if poor health and weight gain was the “price to pay” for engagement in Jewish life. I never found the menu of my dreams—so I created my own instead. The Jewish Food Hero Cookbook: 50 Simple Plant-Based Recipes for Your Holiday Meals is organized around the 10 major Jewish holidays, and designed to inspire women to honor traditions and add healthy food to the holiday table.

Passover is an invitation for food simplicity. It allows your body to experience true “freedom” during a special week. Keeping things simple allows you to focus on how you feel and the experiences you’re creating instead of worrying about a particular advanced cooking technique or dreading feeling stuffed after the meal. This version of shepherd’s pie celebrates vegetables in a light, springy version of a family favorite. It’s about fresh ingredients that leave you feeling nourished.

Ingredients

  • Mashed Potato Topping
  • 3 pounds red skinned potatoes, peeled and cut into large chunks
  • 1 cup almond milk
  • Pepper to taste
  • 1 teaspoon sea salt
  • Pie Filling
  • 2 cups diced onion (from about 2 medium onions)
  • 3 cups sliced mushrooms (from about ½ pound whole mushrooms)
  • 3 cups vegetable broth (not low-sodium)
  • 1 teaspoon fresh sage, minced
  • 2 tablespoons fresh thyme, minced
  • 2 cups peeled and sliced carrots (from about 2 carrots)
  • 2 cups cauliflower florets (from about 1 small head)
  • 3 tablespoons potato starch
  • 1 teaspoon sea salt
  • Pepper to taste
  • Topping: Steamed carrots, yellow summer squash and zucchini, cut into rounds (If you eat kitniyot during Passover, you can also use peas and thin string beans here.)

Preparation

  • Preheat the oven to 350 degrees. Place the prepared potatoes in an extra-large soup pot, and cover with at least 1 inch of cold water. Boil, uncovered, for 20 minutes, or until the potatoes are fork-tender.
  • Meanwhile, sauté the vegetables: In a large skillet, sauté the onion and mushrooms in ¼ cup vegetable broth or water for 10 minutes, adding more broth if needed. Add the sage, thyme and carrots, and sauté for another 5 minutes. Add the cauliflower and cook for 5 more minutes. Add the vegetable broth to the vegetables in the skillet, reserving ¼ cup to mix with potato starch.
  • In a small bowl, combine the potato starch with the ¼ cup reserved vegetable broth. Mix well. Add the potato starch mixture, sea salt and pepper to the vegetables. Stir until thickened.
  • Drain the cooked potatoes and mash them, adding the almond milk, pepper and sea salt.
  • Pour the cooked vegetables into a lightly oiled 9-by-13-inch glass casserole dish. Top with the mashed potatoes and smooth the surface with a spoon. Bake for 30 minutes.
  • While the casserole is cooking, chop the vegetables for the garnish, paying attention to maintaining a uniform and delicate shape. Steam the vegetables for the garnish just enough so they retain their beautiful color and a bit of crunch. Arrange the warm vegetables on top of the casserole in a design that inspires you. Keep warm in oven until ready to serve. Serve family style on the table.
  • Recipe reprinted with permission of Jewish Food Hero. Copyright © 2016 Jewish Food Hero.

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