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Shepherd's Pie with Garlic Chive Potato Crust
This classic recipe uses a simple filling of carrots and peas, topped with a dairy-free garlic chive potato crust. Enjoy this fat- and gluten-free dish at your next dinner party!
Makes 4 pies
For Pie Filling:
2 medium carrots, diced
4 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon dried rosemary
1/4 teaspoon rubbed sage
2 tablespoons tomato paste
2 tablespoons brown rice flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup frozen peas
For Garlic Chive Mashed Potato Crust:
2 medium russet potatoes, peeled and chopped
4 cloves garlic
1/2 cup almond milk (or any nondairy milk)
1/4 cup nutritional yeast
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped chives
Gather ingredients. Preheat broiler to high.
Peel potatoes and cut into large pieces. Place potatoes and garlic cloves into a large pot and cover with water. Cover with a lid, bring to a boil, then reduce to a simmer. Cook until potatoes are tender, about 10 minutes. While potatoes cook, start working on the filling.
Prep your carrots, onion, and celery: Peel and dice into 1/4-inch pieces. Heat a wide pan over medium-high heat. Add diced veggies, cover, and let brown for about 3-4 minutes. When onions are starting to brown, add the tomato paste, rosemary, and sage. Stir well to combine, cover, and cook 1-2 minutes, until tomato paste darkens. Add the brown rice flour and stir well to coat all of the veggies. Cook until flour is no longer white, just another minute or two. Before the flour burns, add 2 cups of water (or vegetable stock). Use a wooden spoon to scrape up any bits from the bottom of the pan. Partially cover and simmer for about 10 minutes. Check to make sure your carrots are tender, but not mushy. Remove the lid to cook off excess liquid. Simmer until thick and stew-like. Turn off heat when you reach this point.
When potatoes are done, check that they can easily slide off a paring knife. Drain the potatoes. Return back to your hot pot. Add the almond milk, salt, pepper, nutritional yeast, garlic powder, and chives. Use a potato masher to mash well. Pour stew mixture into 4 individual pie tins (or use one larger tin for sharing). Spread the mashed potatoes over the stew mix. Place under the broiler for 4-5 minutes, until golden on top.
Chef's Tips: You can easily scale this recipe down or up. Using individual pie tins allows for single-portion sizes, perfect for prepping your meals on the weekend and simply reheating during the week.
Source: Recipe by Chef Katie Simmons. Katie is a personal chef based in Chicago and a graduate of the T. Colin Campbell Plant-Based Nutrition Certificate program. Her website, Plants-Rule, features delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. Outside of the kitchen, she is a fitness instructor.
Per serving (1/4 of recipe, about 1 pie): Calories: 173; Calories from Fat: 9; Total Fat: 1 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 402 mg; Potassium: 876 mg; Total Carbohydrates: 34 g; Fiber: 7 g; Sugar: 6 g; Protein: 9 g; Calcium: 19 mg; Iron: 97 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.