Tempeh Shepherd’s Pie

Ingredients:

For the filling:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces tempeh, crumbled
  • 1 medium carrot, diced
  • 1 medium zucchini, diced
  • 1 cup frozen peas
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

For the mashed potato topping:

  • 2 pounds potatoes, peeled and cubed
  • 1/4 cup unsweetened plant-based milk
  • 2 tablespoons vegan butter or olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion becomes translucent.
  3. Add the crumbled tempeh to the skillet and cook for about 5 minutes, stirring occasionally, until it begins to brown.
  4. Add the carrot, zucchini, and frozen peas to the skillet. Stir in the vegetable broth, tomato paste, soy sauce or tamari, dried thyme, and dried rosemary. Season with salt and pepper to taste. Cook for another 5 minutes until the vegetables are slightly tender and the flavors are well combined. Remove from heat.
  5. Meanwhile, place the cubed potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes.
  6. In the same pot, mash the potatoes with the plant-based milk and vegan butter or olive oil. Season with salt and pepper to taste. Continue mashing until you achieve a smooth and creamy consistency.
  7. Transfer the tempeh and vegetable filling to a baking dish and spread it evenly. Spoon the mashed potatoes on top, spreading them to cover the filling completely.
  8. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mashed potatoes turn golden and the filling is bubbling.
  9. Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious tempeh shepherd’s pie!

This recipe serves about 4-6 people, depending on portion sizes. Feel free to adjust the seasonings and vegetables according to your taste preferences.

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