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Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie

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This version of shepherd’s pie celebrates vegetables in a light, springy version of a family favorite.

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

Mashed Potato Ingredients:

  • 3 pounds red skinned potatoes, peeled and cut into large chunks
  • 1 cup almond milk
  • Pepper to taste
  • 1 teaspoon sea salt

Filling Ingredients:

  • 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 (cut into rounds)
  • Yellow summer squash (cut into rounds)
  • Zucchini (cut into rounds)
  • *If you eat kitniyot during Passover, you can also use peas and thin string beans here.

Directions:

  1. Preheat the oven to 350 F.
  2. Boil the potatoes: 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.
  3. 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.
  4. 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.
  5. Mash the potatoes: Drain the cooked potatoes and mash them, adding the almond milk, pepper, and sea salt.
  6. 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.
  7. 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.
  8. 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.

Recipe from Jewish Food Hero, a digital kosher cookbook with 50 simple, plant-based recipes for your holiday meals.

Share your favorite Passover memory in the comments below, and you will be entered to win a copy of the Jewish Food Hero. Entries must be submitted by 11:59pm on Tuesday, April 26, 2016. Winner will be chosen on Thursday, May 5, 2016.

Kenden Alfond is the editor and creator of Jewish Food Hero, a site that offers beautiful resouces and plant-based menus for the Jewish holidays. She has spent the last 10 years living and working around the world on humanitarian, post-conflict, and development issues with the United Nations and several NGOs. You can also find her on Instragram.
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with Chabad.org's copyright policy.
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15 Comments
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Anonymous school June 30, 2016

this looks minging! Reply

Miriam Szokovski May 19, 2016

Winner Congratulations to our winner, Susan Weintrob! Reply

mila borshiov NORTH YORK May 5, 2016

I never make this pie, but this Passover i made. My family enjo yed. Thank you. Reply

Anne Guildford April 29, 2016

I made the veg shepherd's for a group of friends during the week. It turned out great and everyone enjoyed it. Thank you so much. We appreciate your site! Reply

sarah goldstein phoenix April 28, 2016

favorite passover memory when i was young, my parents held the passover seder at my home. one year, when my cousin, dana, was 2 years old, we accidently mixed up the grape juice and wine carafes and got my cousin royally drunk. now 38, she doesn't remember any of it. Reply

S. Israel April 27, 2016

Looks delicious! Looks great! As an orthodox Jew who is also vegetarian, I appreciate recipes like this one for the holidays. I may try this out on the second days. Thanks for sharing! Reply

barbara strudler Manhattan, NY April 26, 2016

mehd (mead or honey wine) I am a widow six days short of age 79, and I remember well my
grandmother's preparations for Pesach with rossel borsht and
mehd. My grandmother, Heshele Katznelson, would start this honey wine a month before Pesach, down in the cellar, in a barrel reserved for that purpose. Telling me
how she prepared mehd, she ended with "you worrit for the last
two weeks." It wasn't until I unraveled the meaning of
"worrit" that I understood that I was meant to worry for
two weeks lest the mehd not finish properly. I loved this
wine so much when I was six that I kept filling my kos and myself, unnoticed, and then, dizzy, wandered upstairs to bed. Missed sooner or later, I was discovered sleeping it off with an empty hot water bottle I'd put on my forehead.
Never since childhood have I found mehd with so rich a flavor;
and cellar-less and barrel-less now, haven't made it myself.
Reply

Susan Weintrob Charleston April 26, 2016

Favorite Passover memory As the faculty Hillel advisor at a university with a small Jewish population, I invited the entire group over for the first seder each year, about 30-40 students. Cooking food for hungry college students was a challenge but the enthusiasm of the students, some their first seder, made all the hours worth while. My own young children loved the crowd and the attention of the students. Fabulous event for almost 10 years--first seders that I will cherish. Reply

Martha Black Stockholm, WI April 26, 2016

Magic Macaroons My favorite passover memory is of making homemade almond macaroons with my mother, which we only did a few times while I was growing up. They were so different from the chocolate chip cookies she normally made that there was a great sense of adventure and suspense to see how the macaroons would turn out, but they always came out amazing-fluffy, sweet, a little sticky and very delicious. Reply

Anonymous St. Louis April 26, 2016

Favorite passover memory When my little sister (now 27) was about 2 years old, we taught her to say "NO, no, no! Let my people go!" as part of a song at our family seder table. We still joke about this:) Reply

Lauren Jersey City April 26, 2016

Making Matzo Balls My mom always made her matzo ball mix the night before. I used to watch her make it, cover it with plastic and go to bed. Then the next day she would drop spoonfuls into boiling water and I would watch as they floated up to the top. It seemed like an eternity before they were ready to eat. But it was worth the wait. Reply

Elizabeth Goodwin Omak Wa April 26, 2016

Oh, thank-you for the veggie shepherd's recipe!! So love this pie!!So lonely here..only Jew here!! Reply

Esther Grutters Cuijk April 26, 2016

Pesach I didn't grew up religious at all but my mom always took us to a Pesach seder at a jewish family near by. So when I went on taglit and discovered my spirituality I went more frum also with thanks to Dutch Chabad families. I really love them. This seder I spent in Amsterdam it was the first time I also celebrated Yom Tov I met amazing people, and some of them wanted to make me a shidduch. For me it is also the first time I don't eat bread on Pesach. I also try to keep away for legumes but sometimes it is too hard. Furthermore I really like to cook and want to make more Jewish dishes I want to bring the Jiddishkeit back in to my family. Reply

Anonymous Hollywood, FL April 25, 2016

Until a few years ago the first Seder was always at my house with my brother and parents. My grandparents and uncle came along too. My mother still makes the same delicious menu: stew meat, steamed broccoli, mashed potatoes, matzo ball soup and grilled peppers salad. Now that my family and I moved away I remember those enjoyable nights with my grandfather leading the seder and guiding us with his immense knowledge of Judaism and prayer. B'H I keep in touch with my family in Venezuela Reply

Sandra Veillette Richmond, MA 01254-5134 April 23, 2016

What Passover means to me = I relive the seders we had both nights at our house. My uncle and family came all the way from the west side and returned home to return to our place the next day. I remember him dovening, the four questions, of course, the food we ate the table when it was set and what it looked like after the meal. It is a joyous memory for me that will remain as long as I can think! Reply

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