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
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
Serving Size
Calories
380
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.