This colorful shepherd’s pie with tempeh is loaded with savory flavors and is full of tender vegetables and an aromatic broth. It’s perfect for holiday meals throughout the year, or anytime you’re feeding a crowd.
Tempeh provides the base of the dish, and sweet potatoes and chives make it complete.
Looking for other ideas for tempeh? It’s very nutritious and incredibly versatile. There are both soy and soy-free versions available. Here are a few of my favorites:
This is another great recipe for sweet potato lovers:
Shepherd's Pie with Tempeh
Prep
Cook
Total
Yield 6-8 servings
Tempeh is the base of this hearty and delicious main dish topped with mashed potatoes.
Ingredients
- 12 ounces soy or mixed grain tempeh (not smoked)
- 1/3 cup low sodium tamari
- 1 ½ cups water
- 1 cup peas (frozen work fine)
- 1 cup fresh or frozen corn kernels
- 1 cup diced fresh carrots
- 2 tablespoons olive oil for the tempeh and vegetables
- 2 tablespoons olive oil for the mashed potatoes
- 8 ounces fresh mushrooms, quartered
- Small bunch fresh chives
- 1 medium onion, diced
- 1 teaspoon Herbes de Provence
- 1 teaspoon freshly ground pepper
- ¼ cup tapioca starch or 2 tablespoons corn starch
- 2 cups low sodium vegetable broth
- 1 large or two medium sweet potatoes (about 1 pound total)
- 1 lb. white, red or Yukon gold potatoes
- Salt and pepper to taste for the mashed potatoes
- 2 teaspoons paprika for garnish
Instructions
Dice the tempeh into pieces about ½” x ½” (it expands when cooked). Put the tempeh, the tamari, and the water into a saucepan. Bring to a boil, lower the heat, cover the pot and simmer for 5 minutes. Drain the tempeh and set aside.
Peel the potatoes, and boil them until they can be easily pierced with a fork. Reserve the cooking water. Let them cool slightly, then add the olive oil and mash, adding the reserved potato cooking water in small amounts as needed to make the mixture smooth. Add salt and pepper to taste. Tip: Putting the potatoes through a ricer works best.
In a large soup pot, heat 2 tablespoons of the olive oil until it shimmers. Add the onion and cook until transparent and starting to brown. Add the carrots, lower the heat, and cook, stirring often until the carrots begin to soften. Add the mushrooms, peas, corn, tempeh, pepper, and Herbes de Provence, and keep stirring occasionally until the mushrooms start to give off liquid.
Add the vegetable broth to a large measuring cup and stir in the tapioca or corn starch. Whisk until smooth.
Add the broth-tapioca/corn starch mixture to the vegetables, and raise the heat to a lively simmer. Stir occasionally until the mixture starts to thicken. Cook for another 3 or 4 minutes.
Preheat your oven to 375℉.
Pour the tempeh/vegetable mixture into a 9” x 9” or 8” x 12” casserole dish and smooth with a spatula. Spoon the mashed potato mixture over the top in clumps, and smooth with a clean spatula to cover the tempeh mixture. (Make some nice swirls in the top so it looks pretty!) Sprinkle with paprika. Bake the casserole for 25 minutes. Sprinkle with chopped chives when ready to serve.
Courses Main Dish
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