Plant-Based Shepherd’s Pie
This plant-based version of shepherd’s pie is vegan and gluten-free, and it makes a filling anchor for any plant-forward meal. If serving to a baby, use hazelnut flour (a great way to introduce tree nuts!) rather than chopped hazelnuts, and consider omitting the seasoned salt to help keep your baby’s sodium intake in check.
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Plant-Based Shepherd ’s Pie
Plant-Based Shepherd’s Pie
Yield: 6
Prep time: 30 MinCook time: 1 H & 30 MTotal time: 2 Hour
This plant-based version of shepherd’s pie is vegan and gluten-free, and it makes a filling anchor for any plant-forward meal. If serving to a baby, use hazelnut flour rather than chopped hazelnuts and omit the seasoned salt. Once you’ve set aside a salt-free portion for baby, you can choose to salt the meal to taste for everyone else, as infant kidneys are not equipped to handle too much sodium. This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*).
Ingredients
- 4 large sweet potatoes
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 1/2 cups vegetable broth (divided)
- 2 cups broccoli florets
- 1 red pepper (seeded and chopped into bite-sized pieces)
- 2 teaspoons Herbes de Provence
- 1 teaspoon seasoned salt
- 2 cups kale, chopped
- 4 teaspoons corn starch
- 1 cup extra-firm tofu (excess fluid squeezed out and crumbled)
- 1 cup hazelnut flour* or chopped hazelnuts
- 4 tablespoons olive oil (divided)
- 1 tablespoon fresh parsley (finely chopped)
Instructions
- Preheat oven to 375 degrees F. Puncture sweet potatoes, place on a baking sheet and bake for 1 hour or until very tender.
- While sweet potatoes are baking, arrange the hazelnut flour on a toaster or sheet pan and lightly toast for 2-3 minutes or until lightly browned and fragrant. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté onions for about 4 minutes or until translucent, then add garlic and sauté for another minute or until fragrant. Remove onions and garlic from skillet and set aside.
- Add 2 cups of vegetable broth to the same skillet, along with broccoli, peppers, Herbes de Provence and seasoned salt (if using). Bring broth to a boil, reduce heat to low and simmer for about 10 minutes or until broccoli is tender. Add kale and stir until wilted.
- Using a slotted spoon, remove vegetables from the skillet, leaving the broth. Add the remaining 1/2 cup of broth to the skillet and increase the heat until bubbling, whisking the corn starch into the heated broth until thickened and smooth. Add the tofu and vegetables back into the thickened sauce and toss until well combined.
- Divide the vegetable mixture in half and add evenly into the bottom of two lightly oiled pie pans.
- When sweet potatoes are fully baked and cool enough to handle, remove the skins, place in a medium bowl, add 2 tablespoons olive oil and mash with a fork.
- Sprinkle a layer of hazelnut flour over the vegetable mixture in both pie pans. Divide sweet potatoes in half and and spread evenly over the top of each pie. Sprinkle the remaining hazelnut flour over the top of the sweet potatoes and bake for 30 minutes.
- Garnish with parsley and serve hot. This meal freezes well. Cover tightly in an airtight container and it will last for up to 5 days in the refrigerator and 3 months in the freezer.
Nutrition Facts
Calories
495Fat
25Sat. Fat
3Carbs
59Fiber
12Net carbs
47Sugar
13Protein
12Sodium
930Cholesterol
0
