Vegan Tempeh Shepherd's Pie
Ingredients
Tempeh filling
- 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
Preparation
Crumble the tempeh into bite-size pieces in a large skillet, then add water, tamari or soy sauce, and a teaspoon of oil. Cover and bring to a boil for about 10 minutes.
Cover the potatoes with water and boil for about 20 minutes or until soft and mashable. Drain and return to the pot.
After 10 minutes, uncover the tempeh and let it simmer until most of the liquid has evaporated, then drain the tempeh and set aside.
Sauté onions and peppers for 5 minutes. Add garlic and cook for one minute. Add tempeh back to the pan. While this cooks, mash the potatoes and add nondairy milk and salt and pepper until creamy.
Preheat the oven to 190°C.
Scoop the tempeh mixture into a casserole dish and cover with the mashed potatoes.
Bake for 20 minutes or until the potatoes are browned on top.