Harvest Vegetable Shepherd's Pie
Serves 8
Time 55 min
Shepherd’s pie was originally created as a means of using up leftover Sunday roast, so it’s traditionally made with ground beef or lamb. We created this recipe as a hearty vegetable dish suited for holiday gatherings, although as it turns out, this dish is popular all year long. The mashed sweet potato crust makes a fabulous topping for this pie. If you wish, make a classic mashed potato topping or use a favorite packaged variety. Both the filling and topping may be made two days prior to assembling. Watch our how-to video.
Special Diets:
Ingredients
- 2 tablespoons canola oil
- 1 pound tempeh, crumbled
- 2 carrots, chopped
- 1/2 medium yellow onion, chopped
- 1 pound new potatoes, diced
- 3 cups vegetable broth
- 3 tablespoons tamari or soy sauce
- 1/2 teaspoon finely chopped thyme
- 1/2 cup frozen corn kernels, thawed
- 1/2 cup frozen peas, thawed
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 2 teaspoons chopped fresh sage
- 4 cups mashed cooked sweet potatoes
- 1/2 cup sliced almonds
Method
Heat oil in a large skillet over medium-high heat.
Add tempeh, carrots and onion; cook until onions are translucent, about 5 minutes.
Add potatoes, broth, tamari and thyme; simmer until potatoes are just tender, 15 to 20 minutes.
Stir in corn, peas, salt and pepper and bring to a simmer.
Combine the cornstarch in a small bowl with 1/4 cup water; mix until smooth and stir into the skillet, stirring until combined and slightly thickened. Stir in sage.
Preheat the oven to 375°F. Transfer tempeh mixture to an ovenproof casserole or baking dish.
Top with sweet potatoes and spread out evenly.
Sprinkle with almonds and bake until the sweet potatoes and almonds are golden brown and the filling is bubbling, 25 to 30 minutes.
Nutritional Info:
Per serving: 380 calories (120 from fat), 13g total fat, 2g saturated fat, 0mg cholesterol, 750mg sodium, 52g carbohydrates (7g dietary fiber, 13g sugar), 17g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons canola oil
- 1 pound tempeh, crumbled
- 2 carrots, chopped
- 1/2 medium yellow onion, chopped
- 1 pound new potatoes, diced
- 3 cups vegetable broth
- 3 tablespoons tamari or soy sauce
- 1/2 teaspoon finely chopped thyme
- 1/2 cup frozen corn kernels, thawed
- 1/2 cup frozen peas, thawed
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 2 teaspoons chopped fresh sage
- 4 cups mashed cooked sweet potatoes
- 1/2 cup sliced almonds