Tempeh Shepherd's Pie
Vegetarian comfort food that had the husband and kiddo reaching for seconds!
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Servings: 6
Equipment
- 1 glass pie dish
- 1 large saute pan
- 1 large pot
Ingredients
For the filling:
- 1 Tbsp olive oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 8 oz tempeh crumbled
- ¾ cup red wine
- 1 cup vegetable broth
- 2-3 sprigs fresh rosemary rinsed
- 1 bag frozen peas and carrots
For the potatoes
- 3 russet potatoes cubed
- 6 oz plain Greek yogurt
- salt and pepper to taste
- ½ cup sharp shredded cheese shredded
Instructions
Topping
- Add cubed potatoes to salted, cold water . Bring to a boil, reduce to a simmer, and cook until a fork easily mashes the cubes. Start the filling while the potatoes are cooking
- When done, mix potatoes with the Greek yogurt, salt, and pepper. You want the consistence of the mashed potatoes to by drier than you would make them to eat as a side dish.
Filling:
- In a heated pan, add olive oil and onion. Sauté for 5-10 minutes, until soft.
- Add mushrooms and garlic and cook until soft.
- Add tempeh, frozen vegetable, red wine, vegetable broth, and the whole rosemary sprigs. Bring to boil, then simmer until sauce has thickened, about 20 minutes. If a thick gravy does not form, you can add a small portion of your mashed potatoes to improve the texture.
- Remove the rosemary, and put tempeh mixture into bottom of a pie dish. Top with the mashed potatoes, then shredded cheddar cheese.
- Bake for 10-15 minutes.
- Switch oven to broil and leave for 2-3 minutes, until the cheese lightly browns.
- Allow pie to cool 5-10 minutes, sprinkle with chives or green onions for some color, and wait for some compliments!
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