A hearty vegan entrée for Passover and all year-round, this savory Sweet Potato Shepherd’s Pie brings together ingredients that are as incredibly nutritious and comforting at the same time!
Our Sweet Potato Shepherd’s Pie is a delicious crowd pleaser that offers nutrients and symbolism in equally high proportions, making it a perfect dish to feature at your upcoming Passover or Easter meal.
Historians say that Shepherd’s Pie originated in England in the late 18th century as a means to promote the newly cultivated (and affordable) potato. Simple families throughout the countryside found that they could extend the week’s leftovers by topping small portions of meat and vegetables with the newly-marketed food.
A Superfood Superstar
Our Sweet Potato Shepherd’s Pie is anything but humble. The filling of protein-rich quinoa, cauliflower, chestnuts, and almonds is blended with heart-healthy mushrooms, onions, and garlic; then seasoned with superfood spices like cumin and coriander. We top our shepherd’s pie with mashed sweet potatoes for a healthy dose of immune-boosting beta-carotene and a burst of orange color making this vegetable entrée a show-stopper on any table.
Try this dish with one or two of our other Passover dishes like our Braised Eggplant in Fresh Tomato Sauce, Vegetarian Matzo Ball Soup, or our Cheesy Passover Pesto Zoodles (vegan or dairy) for an appetizing and colorful table.
To save time, you can prepare the filling 2 to 3 days in advance.
Make sure the mashed sweet potatoes are nice and smooth, so they’re easy to spread over the filling.
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A hearty vegan entrée for Passover and all year-round, this savory dish brings together ingredients that are as incredibly nutritious and comforting at the same time!
For the spice mix ( See Note )
- 1 tsp cinnamon
- 1 tsp cumin
- 1/2 tsp ground ginger
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
For the shepherd’s pie:
- 3 large sweet potatoes
- 3/4 cup uncooked red or white quinoa, rinsed
- 2 tbsp extra virgin olive oil, divided
- 3 garlic cloves, minced
- 1 medium onion, diced
- 24oz frozen cauliflower, thawed and chopped
- 6oz Portablella mushrooms, gills removed, diced
- 5.2oz cooked and peeled chestnuts, split in half
- 1 bunch of cilantro, chopped ( about 1 cup) ( you can use parsley instead)
- 4 tbsp tomato paste
- 1 1/2 ups boiling water
- 1/3 cup slivered almonds
- 1/4 cup dried raisins or cranberries
- 1/4 tsp salt
- Preheat the oven to 400F. Line a baking sheet with aluminum foil. Coat a 9×13 inch baking dish with cooking spray
- Combine all the ingredients of the spice mix in a small bowl and set aside
- Place the sweet potatoes on the lined baking sheet and bake for one hour or until tender. Leave the oven on
- Bring 1 1/4 cups of water to a boil in a medium sauce pan with a lid. Add the rinsed quinoa, bring to a boil, cover, reduce the heat and simmer for 15-20 minutes, or until quinoa is tender, but not mushy (cooking time may vary depending on the type of quinoa you’re using)
- Heat one tablespoon of the olive oil in a large skillet. Add the garlic and diced onion and cook over medium-high heat for 5 minutes, stirring often. Add the cauliflower, mushrooms, chestnuts, cilantro and the spice mix. Mix well and cook for 15-20 minutes or until the cauliflower is tender
- In the meantime, heat the remaining tablespoons of olive oil in a small sauce pan. Add the tomato paste and cook over medium-high heat for 5 minutes, stirring frequently. Let it cool slightly, add boiling water and whisk until combined
- Combine the cooked quinoa, cauliflower mixture, tomato paste, almonds and raisins or cranberries in a large bowl and mix well. Transfer it to the prepared baking dish. Set aside
- When sweet potatoes are cooked, let them cool until they are safe to handle. Remove the skin and mash them, adding 1/4 tsp salt and a little hot water at a time until you achieve a creamy consistency. Spread the mashed sweet potatoes evenly over the quinoa vegetable mixture and bake for 15-20 minutes
- Alternatively, you can use 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper instead of the spice mix listed above
- This sweet potato shepherd’s pie can be prepared 2-3 days ahead of time.
- This Shepherd’s pie can be frozen, unbaked tightly wrapped, for up to a month
- Serving Size: 1/10
- Calories: 186
- Sugar: 7.3
- Sodium: 2.38.4
- Fat: 5.7
- Saturated Fat: 0.7
- Unsaturated Fat: 4.6
- Trans Fat: 0
- Carbohydrates: 30.5
- Fiber: 5
- Protein: 5.7
- Cholesterol: 0