This untraditional, vegan version of Shepherd’s Pie is a perfect, hearty dish for cold-weather dinners and holiday gatherings. It is filled to the brim with wholesome vegetables and delicious tempeh and is topped with creamy sweet potatoes! Find the recipe here www.wholefoodsmarket.com/recipe/harvest-vegetable-shepherds-pie.
2 tablespoons canola oil
1 pound tempeh, crumbled
1 cup chopped carrots
1 cup chopped yellow onions
1 pound new potatoes, diced
3 cups vegetable broth
3 tablespoons tamari or soy sauce
1/2 teaspoon finely chopped thyme
1/2 cup frozen corn kernels, thawed
1/2 cup frozen peas, thawed
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon cornstarch
2 teaspoons chopped sage
4 cups mashed cooked sweet potatoes
1/2 cup sliced almonds
Heat oil in a large skillet over medium-high heat. Add tempeh, carrots and onions; 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.
Per Serving: 380 calories (120 from fat), 13g total fat, 2g saturated fat, 750mg sodium, 52g carbohydrates, (7 g dietary fiber, 13g sugar), 17g protein.
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