Tempeh Shepherds Pie


  • 1 pack tempeh,
  • 1/3 cup tamari or soy sauce,
  • 2 cups water
  • 2 tbsp. olive oil
  • 1 onion, diced
  • 3 cloves garlic
  • 1 tsp. dried thyme
  • 1 tsp. ground coriander
  • freshly ground black pepper
  • diced robot peppers
  • potato topping:
  • 5 big potatoes
  • 1/3 cup nondairy milk, unsweetened is best * salt and pepper to taste
  • instructions


  1. Crumble the tempeh into bite-size pieces in a large skillet , then add water, tamari/ and a teaspoon of oil

  2. Cover and bring to a boil for about 10 minutes

  3. Cover the potatoes with water and boil for about 20 minutes or until soft and mashable

  4. Drain and return to the pot

  5. After 10 minutes, uncover the tempeh and let simmer till most of the liquid has evaporated, the drain the tempeh and set aside

  6. Sauté onions , peppers for 5 minutes

  7. Add garlic and cook for one minute

  8. Add tempeh back to the pan, while this cooks, you can mash your potatoes and add nondairy milk and salt and pepper until nice and creamy

  9. Preheat your oven to 190° c

  10. Scoop the tempeh into a casserole dish

  11. Cover the tempeh mixture with the mash potatoes

  12. Bake for 20 minutes or until the potatoes are browned on top

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  14. Greensmoothie #smoothie #healthylifestyle #eatingclean #vegan #plantbaseddiet #healthybreakfast #healthyeating #foodbloggers #vegandessert #acalaca5dayveganchallange

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