After seeking in vain for a holiday menu that inspired her and was healthy for her family, Kenden Alfond, founder of the Jewish Food Hero blog, created one instead. “The Jewish Food Hero Cookbook: 50 Simple PlantBased Recipes for Your Holiday Meals” is organized around the 10 major Jewish holidays. This Passover version of shepherd’s pie celebrates vegetables in a light, springy version of a family favorite.
Vegetarian Shepherd’s Pie
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
INGREDIENTS
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
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
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.
INSTRUCTIONS
● 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 forktender
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 13inch 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.
Recipe reprinted with permission of Jewish Food Hero. Copyright © 2016 Jewish Food Hero. 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 and resources to support an intuitive turning toward greater health. You
can find The Jewish Food Hero Cookbook: 50 Simple PlantBased Recipes for Your Holiday
Meals at Jewishfoodhero.com.
