Tempeh Shepherd’s Pie

 

Serves: 6

Ingredients:

  • 1 tablespoon extra-virgin olive oil

  • 1 small yellow onion, chopped

  • 2 medium carrots, chopped

  • 8 ounces mushrooms, finely chopped

  • 2 (8-ounce) packages 5-Grain Tempeh, crumbled

  • 2 cloves garlic, minced

  • 1 teaspoon dried thyme

  • 1/2 teaspoon dried rosemary

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons all-purpose flour

  • 2 cups low-sodium vegetable broth

  • 1 tablespoon low-sodium soy sauce

  • 1 teaspoon Worcestershire sauce or vegan Worcestershire sauce

  • 1 cup fresh or frozen peas

  • 4 cups prepared mashed potatoes

  • 1/4 cup shredded dairy-free Parmesan or Parmesan cheese, optional

  • Chopped fresh parsley, for garnish

Preparation:

  1. Preheat oven to 425°F. Heat oil in a large oven-safe skillet over medium heat. Add onion, carrots and mushrooms, and cook, stirring occasionally, until vegetables are softened and the mushrooms have released most of their moisture, about 6 to 8 minutes.

  2. Add crumbled tempeh, garlic, thyme, rosemary, salt and black pepper. Cook until tempeh is lightly browned, about 5 minutes.

  3. Sprinkle flour over tempeh and vegetables and stir to coat. Cook for 1 minute, then gradually stir in vegetable broth, soy sauce and Worcestershire sauce, stirring constantly to prevent lumps.

  4. Bring mixture to a gentle simmer, and cook, stirring occasionally, until gravy has thickened, about 3 to 5 minutes. Stir in peas, and remove from heat.

  5. Spread mashed potatoes in an even layer over tempeh mixture, and sprinkle with Parmesan, if using.

  6. Bake until filling is bubbling and the potatoes are lightly golden, about 20-25 minutes. Remove from oven and let stand for 5 minutes before garnishing with parsley and serving.