web analytics
September 21, 2014 / 26 Elul, 5774
At a Glance
Sections
Sponsored Post
Meir Panim with Soldiers 5774 Roundup: Year of Relief and Service for Israel’s Needy

Meir Panim implements programs that serve Israel’s neediest populations with respect and dignity. Meir Panim also coordinated care packages for families in the South during the Gaza War.



Home » Sections » Food » Recipes »

Recipe: Vegetarian Shepherd’s Pie

Like any other Shepherd’s pie, this vegetarian rendition is just as filling and plentiful.

Shepard's pie

Shepard's pie

Cooking a dish that both meat eaters and vegetarians will compromise on can be difficult.  I was once in a predicament where I hosted someone who neglected to mention that she was a celiac and a vegetarian. Normally, I would prepare something extra for my vegetarian guests but I was only informed about this at the least minute. Suffice to say, this poor girl did not have many options. I tried convincing her to eat some chicken so she wouldn’t starve throughout the entire meal but no avail. A guest leaving hungry is every hosts nightmare.

Most meat eaters I know are reluctant to try vegan dishes, especially those that require tofu. Tofu is persona non gratta  in my household.   We tend to eat vegetarian dishes during the week and save meat/chicken for the weekends, holidays and special occasions. I generally prefer Shephard’s pie made from ground meat. I once ate a vegetarian version using ground soy beef. It didn’t work for me. I came across another version that even the meat-and-potato- types will appreciate. Like any other Shepherd’s pie, this vegetarian rendition is just as filling and plentiful. I made  a sweet potato puree for the topping.  I know people (some of whom are related to me) who have an aversion to sweet potatoes. I like the contrast of sweet and savory flavors combined. If you don’t, however, feel free to use red potatoes, Idaho potatoes, or rustic potatoes. Just omit the cinnamon and ground cloves factor. I used lentils in lieu of tofu.  While lentils need 45 minutes to cook, I suggest that you grant yourself some time to prepare for this dish.

As a professed red blood male and a carniverous meat-eater (that bit was exaggerated although he does like his meat), my husband gave this recipe a thumbs up. In fact, we had to refrain from eating this entire dish.

For this recipe, you will need:

  1. 3-4 large sweet potatoes peeled and diced
  2. 1/2  cup of soy,almond, rice or unsweetened coconut milk
  3. 1 teaspoon of cinnamon
  4. 1/2 teaspoon of ground cloves
  5. 1 cup of cooked brown or green lentils
  6. 1 cup of diced carrots
  7. 1 cup of diced celery
  8. 1 cup of chopped mushrooms
  9. 1 large onion chopped
  10. 2 cloves or garlic minced
  11. 1 cup of dry red wine
  12. 1 tablespoon of Worcestershire sauce
  13. 1 teaspoon of cayenne pepper
  14. 1 teaspoon of cumin
  15. 1 teaspoon of dried parsley
  16. Salt and pepper for taste

Instructions 

Preheat your oven to 350 degrees F.  Place potatoes in a pot with water.   Bring to a boil on the stove top  then reduce heat to medium to the potatoes continue to simmer. Let the potatoes cooks for about 20 minutes till fork tender. Once the potatoes have been cooked, drain them and add the non dairy milk, cinnamon, and cloves. Using a masher or a hand blender, puree till smooth.  The puree should be a little watery. Set aside.  In a cast iron skillet  over medium heat, add 2 tablespoons of  olive oil. Add in onions and saute until translucent.  Add the garlic and saute for another 2 minutes. Add the carrots, celery, and mushrooms and cook for about 4 minutes util vegetables are fragrant and tender .  Season with salt, pepper, cayenne pepper, cumin, and parsley.  Add the lentils and stir in the Worcestershire sauce. Then pour in the wine.  Cook for another 10 minutes until liquid is reduced. Transfer vegetables to a 9 inch greased baking dish. Spread evenly sweet potato puree over vegetables.  Place the dish in the oven and let it bake for about 40 minutes till the tips of the potatoes turn golden brown. Increase heat at the end of cooking for more browning, if desired. Sprinkle the remaining 1 tbsp of chopped parsley on top of the pie to garnish. Serve hot.

Visit Challah Maidel.

About the Author: Chaviva Fiskus-Karon is the author of Challah Maidel blog. She made Aliyah three years ago. Challah Maidel, focuses on healthy cooking without compromising on flavor. Chaviva combines ingenuity with her longtime passion for cooking. She is constantly seeking creative techniques,ideas and healthy alternatives to recreate her favorite dishes and desserts.


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

No Responses to “Recipe: Vegetarian Shepherd’s Pie”

Comments are closed.

SocialTwist Tell-a-Friend

Current Top Story
Dozens of children were traumatized but escaped injury Sunday morning when Arabs in eastern Jerusalem attacked their bus.
‘Benign Neglect’ May Be Setting Up Eastern Jerusalem Jews for Expulsion
Latest Sections Stories

Three sets of three-day Yomim Tovim can seem overwhelming – especially when we are trying to stay healthy.

Plotkin-092614

Is a missed opportunity to do a mitzvah considered a sin?

Teens-Twenties-logo

The sounds and scents of the kitchen are cozy, familiar, but loud in the silence.

Baim-092614-Plate

Everyone has a weakness. For some people it is the inability to walk past a sales rack without dropping a few hundred dollars. For others, it’s the inability to keep their house organized.

His entire life was dedicated to Torah and he became a pivotal figure in the transmittal of the Oral Torah to the next generation.

When you don’t have anyone else to turn to… that’s when you’re tied to Hashem the closest.

While we all go to restaurants for a good meal, it is dessert, that final taste that lingers in your mouth, that is the crown jewel of any dining experience and Six Thirteen’s offerings did not disappoint.

Today, fifty years and six million (!) people later, Israel is truly a different world.

There will always be items that don’t freeze well – salads and some rice- or potato-based dishes – so you need to leave time to prepare or cook them closer to Yom Tov and ensure there is enough room in the refrigerator to store them.

In Uzbekistan, in the early twentieth century, it was the women who wore the pants.

This is an important one in raising a mentsch (and maybe even in marrying off a mentsch! listening skills are on the top of the list when I do shidduch coaching).

While multitasking is not ideal, it is often necessary and unavoidable.

More Articles from Chaviva Fiskus-Karon
Shepard's pie

Like any other Shepherd’s pie, this vegetarian rendition is just as filling and plentiful.

Printed from: http://www.jewishpress.com/sections/food/recipes/recipe-vegetarian-sheppards-pie/2013/02/13/

Scan this QR code to visit this page online: