Tempeh Shepherd’s Pie
A hearty and comforting vegan dish, 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 large, peeled and chopped
- Peas - 1 cup
- Vegetable broth - 1 cup
- Tomato paste - 2 tablespoons
- 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. Cook until the vegetables are soft and the tempeh is browned.
- Stir in the tomato paste, vegetable broth, and peas. Simmer for 10 minutes.
- Meanwhile, boil the potatoes until soft. Drain and mash with the vegan butter and almond milk. Season with salt and pepper.
- Spread the tempeh mixture in a baking dish. Top with the mashed potatoes.
- Bake for 25-30 minutes, or until the potatoes are golden and the filling is bubbly.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 10g
- Carbs: 50g
- Protein: 20g
- Sodium: 700mg
- Sugar: 8g
