The Ultimate Comfort Food, Reimagined!
When the weather turns cool, my mind immediately goes to classic comfort food, and what’s more comforting than a Shepherd’s Pie? This recipe is my love letter to that cozy classic, reimagined. We’re swapping out the meat for a savory, protein-packed filling of crumbled tempeh and a medley of earthy root vegetables. Topped with a fluffy, golden-brown crown of Yukon gold mashed potatoes, this dish isn’t just a substitute—it’s a spectacular main course in its own right. Get ready to fall in love with this hearty, wholesome, and incredibly delicious vegetarian Shepherd’s Pie!
PREP: 30 minutes | COOK: 40 minutes | YIELD: 8 servings
Ingredients
• For the Potato Topping:
• 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 pepperFor the Vegetable Filling:
• 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
• 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 or tamari
• 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
Instructions
1. Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and simmer until fork-tender, about 10-15 minutes. Drain well and return to the hot pot with the heat turned off. Mash the potatoes until smooth, then stir in the soy milk, salt, and white pepper until creamy. Cover and set aside.2. In a large Dutch oven or skillet, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute more.3. Add the carrots, mixed root vegetables, cabbage, thyme, and sage to the pot. Stir to combine, then pour in the vegetable broth, Braggs Liquid Aminos, and black pepper. Add the crumbled tempeh and stir everything together.4. Bring the mixture to a simmer, then cover and cook until the vegetables begin to soften, about 5 to 10 minutes. Uncover, increase the heat to medium-high, and simmer vigorously until most of the liquid has evaporated and the sauce has thickened, another 5 to 10 minutes.5. Position an oven rack about six inches from the top heating element and turn on the broiler. Transfer the vegetable and tempeh filling to a 10-inch pie plate or similar baking dish.6. Carefully spread the mashed potatoes over the filling, covering it completely. Use a fork or knife to create a decorative pattern, like a diamond crosshatch, on the surface.7. Place the pie under the broiler and cook until the potato topping is lightly browned and golden, watching closely for 3 to 5 minutes to prevent burning. Remove from the oven, sprinkle with fresh parsley, and serve warm.
Nutritional Information
• Per serving (1/8th of pie)
• Calories: 350
• Protein: 12 g
• Carbohydrates: 70 g
• Total Fat: 5 g
• Saturated Fat: 1 g
• Fiber: 12 g
• Sodium: 321 mg
• Cholesterol: 0 mg
Pro Tips
• For a richer, deeper umami flavor in the filling, add 1 teaspoon of miso paste or a splash of dry red wine along with the vegetable broth.
• To achieve an extra creamy and cheesy-flavored potato topping, mix in 2 tablespoons of nutritional yeast and a tablespoon of vegan butter with the soy milk.
• This dish is perfect for making ahead. Prepare the filling and the potato topping separately and store them in the refrigerator for up to 2 days. Assemble and broil just before serving.
FAQ
Q: Can I use something other than tempeh for the filling
A: Absolutely! For a different protein source, you can substitute the crumbled tempeh with 1.5 cups of cooked brown or green lentils, finely chopped mushrooms, or your favorite plant-based ground ‘meat’. Adjust simmering time as needed to ensure the filling has a thick, hearty consistency.
Q: Is this Shepherd’s Pie recipe vegan
A: Yes, this recipe is 100% vegan as written. It uses olive oil, soy milk, and all plant-based ingredients. For an even richer flavor, you can follow the pro-tip and add vegan butter and nutritional yeast to the potato topping.
Q: How do I store and reheat leftovers
A: Store any leftover Shepherd’s Pie in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual portions or place the entire baking dish in a 350°F (175°C) oven for 20-25 minutes, or until heated through.
Q: Can I make this recipe ahead of time
A: This dish is perfect for making ahead. You can prepare the vegetable and tempeh filling and the mashed potato topping separately. Store them in airtight containers in the refrigerator for up to 2 days. When you’re ready to eat, simply assemble the pie in your baking dish and broil as directed in the recipe.
