Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.see more from this author
Good base recipe but a bit bland. Next time will add more spices like garlic, rosemary and thyme. I used broccolini instead of broccoli which worked well. I followed the comment below and added paprika and parsley for color on top. With a few minor tweaks, this will work well and I think we’ll make it often. We always avoid salt and this recipe works just fine with extra pepper and no salt, if you add a little extra nutritional yeast.
This is an easy comfort food recipe that is fantastic! I am not vegan and I would eat these any day of the week when I am in the mood something warm and savory!
Recipe takes longer to prepare than I expected, allow an hour of prep before it goes in the oven. Use a wok or a LARGE pan for the veggies. I used fresh broccoli crowns. Diced the broccoli stems and sautéed with the onions & carrots but reserved the florets and used them as a bottom layer in the casserole so they didn’t end up mushy. Based on previous reviews, I added 1 t thyme, 1 t oregano, 4T fresh chopped cilantro, 2 T minced garlic, 1/2 t sage to the veggies during the sauté. Sprinkled some salt, pepper & garlic powder into the mashed potatoes and sprinkled the top of the whole casserole with paprika and parsley to add color to the mashed potato topping. This is a lot of food for a family of 4. I would cut recipe in half next time to reduce leftovers.
So this recipe inspired us. We made it but added some seasoning to give it some much needed flavor ( the base recipe looks terribly bland). We add rosemary, thyme, sage , garlic, Trader Joe’s mushroom seasoning in addition to salt and pepper. We also indulged by adding impossible meat, but if you want a truly whole food recipe skip it or add tofu/ tempeh. It turned out awesome! A new favorite for sure!!! Thanks for the recipe!
Could tell by reading recipe it was going to require more seasoning . Thyme , garlic , black pepper and cilantro .
I always add garlic, rosemary and thyme to my shepherds pie. It’s bland without it.
I had such high hopes for this one; sadly, it was a big, bland disappointment.
As much as I like Broccoli, dump it and add mushrooms.
Omg cant wait to try!! This sounds so good and pure and nutritional.
I wonder if the oven part is important? does it change the tastes or something? Because the oven we have are really bad!
I used some umami seasoning from Trader Joe’s (a mushroom salt blend) and added more nutritional yeast than called for. This added a lot of much needed savory flavor! Otherwise an excellent recipe.
Just the autumn comfort family dinner I was hoping for. Thank you!
We loved this recipe – I made a few modifications which made it easier and truly taste like a dish from a restaurant.
I made a simple vegan crust for the bottom – that made it heavenly. I only needed one large onion. I used two small packages of frozen organic vegs, threw in a half package of cubed tofu while sautéing onion. The mashed potatoes on top were yummy! It only needed 30 minutes to bake at 375.
It was so bland. I had even added some minced garlic and onion powder to spice it up while cooking. I expected a savory flavor but it was just bleh. Will not be making this again.
Absolutely delicious! I replaced the nutritional yeast (not a fan) with soy sauce (1/8c) and used cornstarch instead of arrowroot and was not disappointed.