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

Serves: 8


  • 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.


  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.