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Vegetarian Shepherds Pie with Root Vegetables and Tempeh – vegetarian recipe
Stav Kogan

Vegetarian Shepherd's Pie with Root Vegetables and Tempeh

A reimagined classic comfort food, this vegetarian Shepherd's Pie features a savory, protein-packed filling of crumbled tempeh and a medley of earthy root vegetables, all topped with a fluffy, golden-brown crown of Yukon gold mashed potatoes.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • For the Potato Topping:
  • 2 lbs (908 g / 32 oz) Yukon gold potatoes, cut into 1-inch chunks
  • 1 cup (240 ml) plain unsweetened soy milk
  • ½ tsp (2.5 ml / 0.1 fl oz) 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 / 0 fl oz) freshly ground black pepper
  • 8 oz (225 g) tempeh, crumbled
  • 1 Tbsp (15 ml) finely chopped flat leaf parsley, to garnish
  • For a richer, deeper umami flavor in the filling, add 1 teaspoon (5 ml / 0.2 fl oz) 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 (30 ml / 1 fl oz) 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.

Method
 

  1. Place potatoes in a large pot and cover with cold, salted water.
  2. Bring to a boil and simmer until fork-tender, about 10-15 minutes.
  3. 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.
  4. Cover and set aside. 2.
  5. In a large Dutch oven or skillet, heat the olive oil over medium heat.
  6. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes.
  7. Stir in the minced garlic and cook until fragrant, about 1 minute more. 3.
  8. Add the carrots, mixed root vegetables, cabbage, thyme, and sage to the pot.
  9. Stir to combine, then pour in the vegetable broth, Braggs Liquid Aminos, and black pepper.
  10. Add the crumbled tempeh and stir everything together. 4.
  11. 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.
  12. 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.
  13. 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.
  14. Remove from the oven, sprinkle with fresh parsley, and serve warm.

Nutrition

Calories: 350kcalCarbohydrates: 70gProtein: 12gFat: 5g

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