This is just about one of my favorite comfort foods ever. I make this so many times during the winter, and it’s SO easy. It also makes a lot, although it’s usually gone in about 2 days in my house! 🙂 I got the recipe from one of my favorite vegan cookbooks, Veganomicon, and felt the need to share it as the weather has been getting pre-tty chilly!! I do, however, make mine a little different from the book, so I’ll have my notes on the side.
Tempeh Shepherdess Pie (Recipe from Veganomicon)
- 2 (8 ounce) packages of tempeh
- 1/3 cup tamari or soy sauce
- 2 cups water
- 2 tablespoons + 1 teaspoon olive oil
- 1 large onion, cut to 1/2-inch dice
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced (about 3 cups) (I don’t like mushrooms, so I don’t add these, but I usually add another package of tempeh to compensate!)
- 1 teaspoon dried thyme
- 1 teaspoon ground coriander
- Lots of freshly ground black pepper
- *1 cup frozen peas
- *1 cup frozen or fresh corn (*Instead, I use 2 cups of mixed frozen veggies, so you get string beans and carrots in there as well)
- 2 cups veggie broth
- 1/4 cup all purpose flour
- 1/4 cup freshly chopped parsley
- 3 pounds Yukon gold potatoes, peeled and cut into 1-inch dice
- 1/3 cup plain soy milk, or other non dairy milk
- 1/4 cup oil
- 3/4 teaspoon salt, or to taste
- Plenty of freshly ground black pepper
(I don’t know if I’ve ever actually followed that recipe, as I always just make mashed potatoes by eyeballing the ingredients and adding everything to taste)
- In a large skillet, crumble the tempeh to bite sized pieces. Add the water, tamari, and 1 teaspoon of the oil. Cover, and let boil for 10 minutes. Start boiling the potatoes in the meantime.
- Remove the lid from the tempeh, and continue to boil until most of the liquid has evaporated, about 5 more minutes. Drain the tempeh in a colander, and return the pan to medium high heat (no need to wash it).
- Saute the onions in the remaining olive oil for 5 minutes. Add garlic and saute for another minute. Stir in tempeh, along with sliced mushrooms (if using) and spices. Cook for about 10 minutes over medium high heat until the mushrooms are juicy, and tempeh slightly browned. While this cooks, your potatoes should be ready now, and you can preheat your oven to 375F.
- Add the frozen veggies and cook until heated through. You may need a little extra oil here.
- Mix together the veggie broth and flour until pretty much dissolved (a few lumps are okay). Add to tempeh along with the parsley and stir. Let thicken for about 3 minutes, stirring occasionally.
- Prepare your mashed potatoes. (Just prepare them like you normally do!)
- Place the tempeh filling in a 9×13-inch casserole dish. Spoon the mashed potatoes over the filling (I like to put spoonfuls in the corners and work my way in, then using the back of my spoon, I spread them together).
- Bake for 20 minutes; the potatoes should be slightly browned on top — if they’re not, stick them under the broiler for 2 to 3 minutes.
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