PREP: 30 minutes | COOK: 40 minutes | YIELD: 8 servings

Is there anything more comforting than a hearty serving of shepherd’s pie? I think not. For that reason, it was so important for me to provide an equally delicious no, wait, an even more delicious meat-free version for you to enjoy.

2 lbs (908 g) Yukon gold potatoes, cut into 1-inch chunks

1 cup (240 ml) plain unsweetened soy milk

½ tsp (2.5 ml) sea salt

Pinch white pepper

1 Tbsp (15 ml) extra virgin olive oil

1 onion, halved and sliced

2 cloves garlic, minced

2 carrots, peeled and sliced into coins

4 cups (950 ml) sliced root vegetables, such as parsnips, turnips, rutabaga, and celeriac (celery root)

1 cup (240 ml) thinly sliced green cabbage

1 tsp (5 ml) finely chopped fresh thyme

1 tsp (5 ml) finely chopped fresh sage

2 cups (480 ml) low-sodium, gluten-free vegetable broth

1 Tbsp (15 ml) Braggs Liquid Aminos

¼ tsp (1.25 ml) freshly ground black pepper

8 oz (225 g) tempeh, crumbled

1 Tbsp (15 ml) finely chopped flat leaf parsley, to garnish

Place potatoes in a pot and cover with cold water. Simmer until tender, about 10 minutes. Drain and return to pot on stove with heat turned off. Mash potatoes until smooth. Add soymilk, salt and pepper, and mix until smooth. Cover and set aside.

In a Dutch oven, heat olive oil on medium. Add onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in carrots, root vegetables, cabbage, thyme and sage. Add broth, Braggs Liquid Aminos, pepper and tempeh, and stir to combine. Bring liquid to a simmer, then cook, covered, until vegetables start to soften, 5 to 10 minutes. Uncover, increase heat to medium high and vigorously simmer until most of liquid has cooked away, 5 to 10 minutes.

Place oven rack six inches from top and turn on broiler. Transfer vegetables to a 10-inch pie plate and spread potatoes overtop. Use a knife to score potatoes in a diamond crosshatch pattern. Place under broiler and cook until lightly browned, 3 to 5 minutes. Remove and sprinkle with chopped parsley. Cut into slices and serve warm.

NUTRITIONAL VALUE PER SERVING (1/OF PIE):

Calories: 350 | Calories from Fat: 49 | Protein: 12 g | Carbs: 70 g | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 12 g | Sodium: 321 mg | Cholesterol: 0 mg