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Potato casserole with steamed carrots on top

Plant-based Shepherd’s Pie

  • Author: jewishfoodhero

Description

 

This version of plant-based shepherd’s pie celebrates vegetables in a light, springy version of a family favorite. Mushrooms give earthy, meaty texture. Cauliflower and carrot provide succulence and colour, all coated in a herby broth sauce.  


Scale

Ingredients

Mashed potatoes topping:

3 pounds (1.4kg) red skinned potatoes, peeled and cut into large chunks 

1 cup almond milk 

Pepper to taste 

1 teaspoon sea salt 

 

Pie filling:

2 medium onions, diced

3 cups sliced mushrooms (from about 1/2 (1kg) pound whole mushrooms) 

3 cups vegetable broth (not low sodium) 

1 teaspoon fresh sage, minced 

2 tablespoons fresh thyme, minced 

2 carrots, peeled and sliced 

1 small cauliflower, cut into florets 

3 tablespoons potato starch

1 teaspoon sea salt 

Pepper to taste


Instructions

  1. Preheat the oven to 350 F 

  2. Place the potatoes in an extra large soup pot, and cover with at least 1 inch of cold water.

  3. Boil, uncovered, for 20 minutes, or until the potatoes are fork-tender

  4. 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.

  5. Add the sage, thyme, and carrots, and sauté for another 5 minutes

  6. Add the cauliflower and cook for 5 more minutes

  7. Add more vegetable broth to the skillet, reserving 1/4 cup to mix with potato starch

  8. In a small bowl, combine the potato starch with the 1/4 cup reserved vegetable broth. Mix well.

  9. Add the potato starch mixture, sea salt, and pepper to the vegetables in the skillet. 

  10. Stir until thickened.

  11. Drain and mash the cooked potatoes, adding the almond milk, pepper, and sea salt 

  12. To assemble, pour the cooked vegetables into a lightly oiled 9 x 13-inch casserole dish.

  13. Top with the mashed potatoes and smooth the surface with a spoon

  14. Bake for 30 minutes, until bubbling and browned. 

 

  1. While the dish is cooking, chop the vegetables for the garnish. It is worth paying attention to maintaining a uniform and delicate shape. 

  2. Steam the vegetables for the garnish just enough so they retain their beautiful color and a bit of crunch

 

  1. Arrange the warm vegetables on top of the casserole 

  2. Keep warm in the oven until ready to serve. Serve family style on the table.


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