Pesach Friendly Vegetarian Shepherd's Pie

Photo courtesy of Kenden Alfond.

By Kenden Alfond

This version of shepherd’s pie celebrates vegetables in a light, springy version of the traditional family favorite. It's adapted from my newly released The Jewish Food Hero Cookbook: 50 Simple Plant-Based Recipes for Your Holiday Meals

Serves 8
 
TOOLS
Extra large pot
Large skillet
Small bowl
Colander
Potato masher
Glass baking dish (9 x 13 inch)
Large spoon
Medium pot and steamer basket
 
For the mashed potatoes topping:

3 pounds red skinned potatoes, peeled and cut into large chunks
1 cup almond milk
Pepper to taste
1 teaspoon sea salt
 
For the pie filling:

2 cups diced onion (from about 2 medium onions)
3 cups sliced mushrooms (from about 1/2 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
 
For the topping:

Steamed carrots, yellow summer squash, and zucchini (cut into rounds). Note: If you eat kitniyot during Passover, you can also use peas and thin string beans here.

Preheat the oven to 350 F

Boil the potatoes:

  • Place the prepared potatoes in a 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 1/4 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 1/4 cup to mix with potato starch

 Create the potato starch slurry and finish cooking the vegetable mixture:

  • In a small bowl, combine the potato starch with the 1/4 cup reserved vegetable broth. Mix well.
  • Add the potato starch mixture, sea salt, and pepper to the vegetables
  • Stir until thickened

 Mash the potatoes:

  • Drain the cooked potatoes and mash them, adding the almond milk, pepper, and sea salt

 Assemble the dish and bake:

  • Pour the cooked vegetables into a lightly oiled 9 x 13-inch glass casserole dish
  • Top with the mashed potatoes and smooth the surface with a spoon
  • Bake for 30 minutes

 Prepare the garnish:

  • 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 garnish and serve:

  • 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.

Kenden Alfond is the founder of Jewish Food Hero which nourishes the minds, bodies, and spirits of Jewish women around the globe. She offers vegan recipes that are a modern twist on traditional Jewish meals to support an intuitive turning toward greater health, as well as inspiring resources to support women as they engage in Jewish life and foster self-connection. 

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