Vegetarian Shepherd’s Pie for Passover


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.

Copy of Vegetarian Sheperd’s Pie from Jewish Food HeroVegetarian Shepherd’s Pie

Serves 8


Extra large pot

Large skillet

Small bowl


Potato masher

Glass baking dish (9 x 13 inch)

Large spoon

Medium pot and steamer basket


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.


● 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


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