I came across this recipe from Veganomicon and thought you guys would love it as much as we did.
Tempeh Shepherdess Pie
What you need:
2 (8-ounce) packages tempeh
1/3 cup of tamari or soy sauce (not pictured)
2 cups of water (not pictured)
2 Tbsp + 1 tsp olive oil
1 large onion, cut into 1/2 inch dice
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced (about 3 cups)
1 tsp dried thyme
1 tsp ground coriander
Lots of freshly ground black pepper
1 cup frozen peas and 1 cup frozen corn
2 cups vegetable broth
1/4 cup of all-purpose flour (not pictured)
1/4 cup finely chopped fresh parsley, plus a little extra for garnish
3 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
1/3 cup Almond or Soy milk (preferably unsweetened), warmed or at room temperature
1/4 cup grapeseed oil
1/4 tsp salt, or to taste
Plenty of freshly ground black pepper
In a large skillet, crumble the tempeh into small, bitesize pieces. Add the water, soy sauce, and 1 tsp of oil. Cover and let boil for about 10 minutes.
Start boiling the potatoes in the meantime. (directions below)
Remove the lid from the tempeh and continue to boil until most of the water has evaporated, about 5 more minutes. Drain the tempeh in a colander and return the pan to the stove top over medium-high heat (you don’t need to wash it).
Sauté the onions in the remaining olive oil for 5 minutes. Add the garlic and sauté for 1 more minute. Stir in the tempeh, along with the sliced mushrooms and the spices. Cook for about 10 more minutes over medium heat until the mushrooms are juicy and the tempeh is slightly browned.
While this cooks, your potatoes should be ready for mashing and you can go ahead and preheat the oven to 375 degrees.
Add the corn and peas, and cook until heated through. You may need to add a little extra oil here.
Mix together the vegetable broth and the flour until pretty much dissolved (a few lumps is okay). Add to the tempeh, along with the parsley, and stir. Let thicken for about 3 minutes, stirring occasionally. It will thicken more as it bakes.
Prepare the potatoes:
Place the potatoes in a soup pot and cover with water (the water should be about 1 inch above the potatoes). Cover and bring to a boil. Let boil for 20 minutes, or until they easily cut with a fork. Drain and return to the pot. Use a potato masher or hand mixer to mash them up a bit, then add the milk, oil, salt and pepper. Mash very well, until creamy. Cover and keep warm until ready to use.
Assemble the pie:
Place the tempeh filling in a 9 x 13-inch casserole dish. Spoon the potatoes over the filling.
Place in a preheated oven and bake for 20 minutes; the potatoes should be slightly browned on top. If they are not, place under a broiler for 2-3 minutes. Remove from the oven and garnish with chopped parsley.
This was so delicious. Both of my kids loved this and went back for seconds. This is a great meal for the family…my husband also thought it was tasy and filling.