Tempeh Shepherd's Pie
A hearty, vegan take on the classic comfort food, this tempeh shepherd's pie is packed with vegetables and savory tempeh, all topped with a creamy mashed potato crust.
Ingredients - Serves 6
- Salt and pepper - To taste
- Almond milk - 1/4 cup
- Vegan butter - 2 tablespoons
- Potatoes - 4, peeled and chopped
- Peas - 1 cup
- Soy sauce - 2 tablespoons
- Tomato paste - 2 tablespoons
- Vegetable broth - 2 cups
- Garlic - 2 cloves, minced
- Carrots - 2, chopped
- Onion - 1, chopped
- Olive oil - 2 tablespoons
- Tempeh - 8 ounces
Let's Get Started
- Preheat the oven to 400°F.
- In a large skillet, heat the olive oil over medium heat. Add the tempeh, onion, carrots, and garlic and cook until the vegetables are soft, about 10 minutes.
- Add the vegetable broth, tomato paste, and soy sauce to the skillet. Bring to a simmer and cook until the liquid has reduced by half, about 10 minutes.
- Stir in the peas and season with salt and pepper. Remove from heat.
- In a large pot, boil the potatoes until soft, about 15 minutes. Drain and return to the pot.
- Add the vegan butter and almond milk to the pot and mash the potatoes until smooth. Season with salt and pepper.
- Spread the tempeh mixture in a baking dish. Top with the mashed potatoes, spreading them evenly over the top.
- Bake for 25-30 minutes, or until the potatoes are golden and the filling is bubbling. Let cool for a few minutes before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 10g
- Carbs: 50g
- Protein: 20g
- Sodium: 500mg
- Sugar: 10g
