Gluten Free Passover Recipes part 6: Vegan Shepherd’s Pie




Vegan Shepherd's Pie #passover #vegan #glutenFree #kosher

So… I did it. I finally signed up for my first half marathon, and actually ran it last Sunday. Big, huge step outside of my comfort zone. And I wasn’t really that worried about the race itself. It wasn’t about the distance. For me it was more about running surrounded by a lot of people. I’m so used to doing it on my own, getting “in the zone”, all by myself, that I thought having all those people around me would totally freak me out.

But it didn’t! It was really cool actually. Just like everyone told me it was going to be.

For me, running has always been the place where I let things out. My stress release and my “escape”. It’s what helps me rediscover my inner-strength, because it forces me to push when I think I have nothing left in me.

And I thought my first race would be all about that. I was prepared to struggle and push and prove myself how strong I am. But it wasn’t.

What my first race helped me realize how fortunate I am to have such wonderful people in my life. People that truly love me and care about me, that understood how big of a deal this was for me, and insisted on being by my side every step of the way. From my good friend who literally did not leave me alone until I agreed to sign up for it, and ran with me along with her wonderful husband; to my sister and two of my dearest friends, who got up at the crack of dawn on a Sunday, to drive for an hour just to watch me cross the finish line. And of course, all the people that were there with me in spirit.

Being able to cross that finish line felt like a great accomplishment and was absolutely amazing. But what I got out of it was so much more. And as exhausted as I (still) feel, I’m looking forward to my next one. As long as I have my cheer squad with me 🙂

Vegan Shepherd's pie #passover #thanksgiving #glutenFree #kosher #vegan

Gluten Free Passover Recipes part 6: Vegan Shepherd's Pie
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 1 tsp extra virgin olive oil
  • 3 tbsp tomato paste
  • ½ tsp salt
  • ¾ cup dry red wine
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 1 large parsnip, diced small (about 1¼ cups)
  • 2-8oz packs babybella or crimini mushrooms, sliced
  • 1 (150g) pack roasted and peeled chestnuts, quartered
  • ½ tsp salt
  • 2 tsp chopped fresh thyme
  • 1 tsp chopped fresh rosemary
  • 10-12 medium size Yukon Gold potatoes (about 2 lbs)
  • 1 tsp salt
  • ¼ tsp black pepper
  • ⅓ - ½ cup extra virgin olive oil
  • ¾ cup vegetable broth or unsweetened almond milk
  1. Peel and dice the potatoes. Boil in plenty of salted water until tender, about 20 minutes.
  2. Drain the potatoes and mash them using a potato masher or a fork. Add salt, pepper and olive oil and mix well. Slowly, pour vegetable broth or almond milk and mix until well incorporated. Set aside
  3. In a medium size sauce pan, heat 1 teaspoon of olive oil, add tomato paste and cook over medium-high heat for 3-4 minutes. Add red wine and continue cooking for an additional 3-4 minutes, until it reduces. Set aside
  4. In the meantime, saute onion in 2 tablespoons of olive oil over medium heat for 2-3 minutes until translucent. Add parsnip and continue cooking for 2-3 minutes. Add mushrooms, chestnuts, salt, thyme and rosemary. Cook for 10 minutes , stir in the red wine sauce and cook for another 3 minutes
  5. Spoon aproximately ¾ cup of vegetables in 4 individual baking dishes (or disposable foil ones). Top with ½ cup of mashed potatoes and bake at 400F for 20 minutes until golden brown.
You can prepare all the components of the dish ahead of time, and assemble and bake before serving
You can also use a large baking dish instead of individual ones.
Want to make it Paleo, make a cauliflower mash instead of mashed potatoes.


Vegan Shepherd's pie #passover #thanksgiving #glutenFree #kosher #vegan

Vegan Shepherds Pie - #vegan #shepherds pie #thanksgiving #holidays #kosher #vegetarian #glutenFree #passover






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18 Responses to Gluten Free Passover Recipes part 6: Vegan Shepherd’s Pie

  1. Bianca @ Confessions of a Chocoholic April 10, 2014 at 9:31 am #

    Congrats on the half! Now you’ve been bitten by the racing bug 🙂 Shepherd’s pie looks delicious, btw!
    Bianca @ Confessions of a Chocoholic recently posted…Mini No Bake Goat Cheese Cheesecake with Roasted CherriesMy Profile

  2. Shelley @ Two Healthy Kitchens April 10, 2014 at 10:42 am #

    First of all, a HUGE high-five on your first half marathon! Having never done more than just a 5k, I’m so impressed with the determination and sheer willpower that it would take to push toward accomplishing a half! That’s so awesome! And while we’re talking about awesomeness … let’s include this shepherd’s pie, too! Just gorgeous, and I love, love the very updated, healthy flavors … chestnuts, parsnips, creminis … so scrumptious!
    Shelley @ Two Healthy Kitchens recently posted…Farmers’ Market Overnight Breakfast Egg CasseroleMy Profile

  3. Consuelo @ Honey & Figs April 13, 2014 at 7:13 am #

    Congrats girl, that’s amazing!!! Well done!!
    This shepherds pie looks way better than the real deal ;–) x
    Consuelo @ Honey & Figs recently posted…Naturally Sweetened Breakfast Chocolate LoafMy Profile

    • Vicky & Ruth April 24, 2014 at 8:18 pm #

      Thank you very much Consuelo. I know you can relate, you are a runner too!

  4. Ronnie Fein April 13, 2014 at 9:06 am #

    Mazal tov to you on your outstanding achievement. The pie looks wonderful too. I make veggie shepherd’s pie, but havent done a vegan one. This is as interesting as all your recipes are!
    Ronnie Fein recently posted…People say they get bored with potatoes during Passover, but I…My Profile

    • Vicky & Ruth April 24, 2014 at 8:17 pm #

      Thank you Ronnie, I appreciate your kind words.

  5. stephanie April 13, 2014 at 9:38 am #

    congrats, next up, full marathon? this is a great recipe, not just for pesach!
    stephanie recently posted…Passover 2014 Recipe RoundupMy Profile

  6. Christin@SpicySouthernKitchen April 13, 2014 at 10:52 pm #

    Congratulations on your Half Marathon! That is awesome. Having supportive friends and family makes all the difference in the world. Just a little while ago, I was trying to convince myself to work a run into my schedule tomorrow. You’ve motivated me to make myself do it!
    Love this shepherd’s pie recipe. It’s one of my favorite comfort foods!
    Christin@SpicySouthernKitchen recently posted…Caesar ColeslawMy Profile

    • Vicky & Ruth April 24, 2014 at 8:15 pm #

      I am so touched that I inspired you to run. Maybe a Half Marathon will be next. Thank you Christin.

  7. Aimee / April 16, 2014 at 12:56 pm #

    Great job on the half marathon and great job on this recipe! I love the idea of making up a batch of these and freezing them to have on hand. I must do that soon!
    Aimee / recently posted…Be Inspired this Summer with LeisureMy Profile

    • Vicky & Ruth April 24, 2014 at 8:12 pm #

      Thank you, I felt really good about it. It’s the little accomplishments in life that make a difference…

  8. Meryl April 22, 2014 at 9:07 pm #

    Made this tonight and OH MY! It was so so good. The only change I made was carrots instead of parsnips because I already had a bunch in the fridge. My husband and son are big meat eaters, so for theirs I mixed in some left over brisket from the sedar. For me and my other son, I made it meatless. Congrats on a wonderful recipe.

    Oh, and speaking of sedars, I made your zucchini spaghetti with pine nuts and it received rave reviews. So glad I found your blog!

    • Vicky & Ruth April 24, 2014 at 8:05 pm #

      We are also glad you found our blog! We love to hear from our readers and how they adapt our recipes. Thank you so much for taking the time to write.

  9. Sarah Klinkowitz May 11, 2014 at 3:10 pm #

    I love shepards pie, but never tried a vegan one. I have to try this!
    Sarah Klinkowitz recently posted…The Basic Kitchen: Let’s Talk AcidMy Profile

    • Vicky & Ruth May 18, 2014 at 6:29 pm #

      Thanks!! Great way to get your daily dose of veggies 🙂

  10. Martha Crothers July 19, 2014 at 3:43 pm #

    If making this for someone who has Celiac Disease (gluten allergy), be sure to use a vegetable broth that is gluten free (Kitchen Basics is an example). Many brands of Broth are NOT gluten free.

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