Tempeh Sweet Potato Shepherds Pie Recipe

Tempeh Sweet Potato Shepherds Pie Recipe

Ingredients

Makes 4 servings

• 8 ounces tempeh
• 3 medium sweet potatoes, peeled and cut into 1/2-inch dice
• 2 tablespoons vegan margarine 1/4 cup plain unsweetened soy milk
• salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, chopped
• 1 cup frozen peas, thawed
• 1 cup frozen corn kernels, thawed
• 1 1/2 cups Mushroom Sauce
• 1/2 teaspoon dried thyme

Method

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Drain and pat dry
3. Finely chop the tempeh and set it aside
4. Steam the sweet potatoes until tender, about 20 minutes
5. Preheat the oven to 350°F
6. Mash the sweet potatoes with the margarine, soy milk and salt and pepper to taste
7. Set aside
8. In a large skillet, heat 1 tablespoon of the oil over medium heat
9. Add the onion and carrots, cover and cook until soft, about 10 minutes
10. Transfer to a 10-inch baking pan
11. In the same skillet, heat the remaining 1 tablespoon oil over medium heat
12. Add the tempeh and cook until browned on both sides, 8 to 10 minutes
13. Add the tempeh to the baking pan with the onion and carrots
14. Stir in the peas, corn and mushroom sauce
15. Add the thyme and salt and pepper to taste
16. Stir to combine
17. Spread the mashed sweet potatoes on top, using a spatula to spread evenly to the edges of the pan
18. Bake until the potatoes are lightly browned and the filling is hot, about 40 minutes
19. Serve immediately

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