Name: Vegetable Shepard’s Pie
Prep time: 40 min
Cook time: 75 min
Total time: 115 min
Ingredients: 1 cup red wine; 2 tablespoons potato starch; Extra virgin olive oil; Kosher salt; Freshly ground black pepper; 1/4 cup chopped fresh thyme or 2 tablespoons dried thyme; 1/2 cup chopped fresh flat-leaf parsley; 4 cups sliced mushrooms; 2 large onions (thinly sliced); 4 medium carrots (thinly sliced); 2 cups pearl onions (peeled); 2 medium sweet potatoes (cut into medium dice); 2 bunches Swiss chard (leaves cut into bite-size pieces); 3 medium parsnips (thinly sliced); 1 pound Jerusalem artichokes (scrubbed and thinly sliced ); 6 garlic cloves (minced); 3 tablespoons tomato paste; 2 tablespoons unsalted butter or vegan butter; 2 tablespoons extra virgin olive oil; 6 garlic cloves (minced); 6 large russet potatoes (peeled and diced); 3 cups whole milk or coconut milk; 15 ounce jar chestnuts (chopped ); 4 ounces butter (melted or vegan butter); Kosher salt; Freshly ground black pepper; 2 eggs; ¼ cup Whole milk

Vegetable Shepard’s Pie

Up until this point, you did not know that my Seder was dairy! This year, I am mixing it up a bit and will be eating mostly fish and dairy. Every other year I prepare a glorious meat meal for the Seder and for the entire holiday, and this year, I am doing something different. Join me!

To make this vegan: Leave out the final glaze topping and opt for non dairy milk and vegan butter.

Vegetable Shepard’s Pie

Prep Time 40

Cook Time 1 15

Total Time 1 55

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Servings

Ingredients

1 cup red wine
2 tablespoons potato starch
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 cup chopped fresh thyme or 2 tablespoons dried thyme
1/2 cup chopped fresh flat-leaf parsley
4 cups sliced mushrooms
2 large onions thinly sliced
4 medium carrots thinly sliced
2 cups pearl onions peeled
2 medium sweet potatoes cut into medium dice
2 bunches Swiss chard leaves cut into bite-size pieces
3 medium parsnips thinly sliced
1 pound Jerusalem artichokes scrubbed and thinly sliced
6 garlic cloves minced
3 tablespoons tomato paste
2 tablespoons unsalted butter or vegan butter
2 tablespoons extra virgin olive oil
6 garlic cloves minced
6 large russet potatoes peeled and diced
3 cups whole milk or coconut milk
15 ounce jar chestnuts chopped
4 ounces butter melted or vegan butter
Kosher salt
Freshly ground black pepper
2 eggs
¼ cup Whole milk

Instructions

VEGETABLE FILLING
Preheat oven to 350°F.
Whisk potato starch into red wine and set aside.
Lightly coat a large pan with evoo and place over medium heat. Sauté vegetables in batches until golden brown, seasoning each batch with slat and pepper.
Add garlic and tomato paste to the last batch toward the end of cooking so as not to burn it.
Transfer vegetables to a casserole and pour wine mixture over veggies. Top with Potato Crust (instructions below)
Whisk eggs and milk together. Brush crust with egg wash (optional).
Bake in a 350°F oven for 30 to 45 minutes or until potatoes are golden brown and vegetables are bubbly.
POTATO CRUST
Place butter and evoo in a Dutch oven over medium heat. Once butter melts, add garlic and sweat for 5 minutes until translucent.
Add potatoes, milk, and chestnuts. Reduce heat, cover, and simmer until potatoes are cooked and falling apart and milk has been mostly absorbed.
Puree or mash potatoes with melted butter and season with salt and pepper.
Use potatoes to top vegetable pot pie.
GLAZE
Whisk eggs and milk together.
Pile potatoes on top of vegetables. Brush potatoes with egg wash and bake for 35-45 minutes or until potatoes are golden brown and vegetables are bubbly.