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Not Just For Passover Recipes – Sweet Potato Shepherd’s Pie


  • Author: Vicky & Ruth
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes

Description

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!


Ingredients

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

Instructions

  1. Preheat the oven to 400F. Line a baking sheet with aluminum foil. Coat a 9×13 inch baking dish with cooking spray
  2. Combine all the ingredients of the spice mix in a small bowl and set aside
  3. Place the sweet potatoes on the lined baking sheet and bake for one hour or until tender. Leave the oven on
  4. 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)
  5. 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
  6. 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
  7. 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
  8. 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

Notes

  1. 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
  2. This sweet potato shepherd’s pie can be prepared 2-3 days ahead of time.
  3. This Shepherd’s pie can be frozen, unbaked tightly wrapped, for up to a month

Nutrition

  • 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
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