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Tempeh Shepherd’s Pie

February 2, 2012

Let’s just get this out of the way, I’m clearly obsessed with tempeh. I know what I said, but ever since I learned this “boiling out the bitterness” trick, I’ve been on a tempeh tear–and I love it!

I’m usually not a fan of the one-pot meals–I like to plan long, complicated menus, but sometimes it’s nice when everything comes together in one dish. This pie’s got everything: the sweet, the savory,the potato-y, and most importantly the tempeh. It is taken from/inspired by a wonderful recipe in the always dependable Veganomicon.

Tempeh Shepherd’s Pie

Tempeh filling:
2 packages tempeph
1/3 cup tamari
2 cups water
2 tbs olive oil
1 onion sliced
3 cloves garlic minced
8 oz. mushrooms sliced
1 tsp dried thyme
1 tsp ground coriander
freshly ground black pepper
1 cup frozen green peas
1 cup vegetable broth
1/8 cup flour

Potato topping:
2 medium Japanese yams (I love the sweetness, but if you’re not a fan, you can use a milder potato. For some reason I thought an orange top would look kind of funny on this.), pealed and chopped into 1 in. pieces
1/3 cup almond milk
1/4 cup grapeseed oil
salt and pepper to taste

First, you do my new favorite thing, boil the tempeh! Crumple it into bite-size pieces in a medium-sized pot. Add the water, tamari, and a tbs. of oil. Cover and bring to a boil.

Uncover and let simmer till most of the liquid is boiled out and looks like this:

In the meantime, you should boil the potatoes till they’re nice and soft and easy to mash (you will be mashing them).

Now we can start on the fun stuff–which means it’s time to saute the onions in the remaining olive oil (you can add a bit more if needed).

Add the garlic and then the tempeh, mushrooms, and spices. Reduce the heat and then cook for around 10 minutes.

In the meantime, preheat the oven to 375 and mash the potatoes. When the potatoes are nice and smooth, mix in the almond milk, grapeseed oil, salt, and pepper.

Ok, back to the tempeh, add the peas. You may need to add a bit more oil as well.

To keep the tempeh mixture together, make a roux by combining the vegetable broth and flour. Add to the pan and stir for about 3 minutes until nice and thick. It will also “thicken” (that word is starting to annoy me as much as “moist”…) while it bakes.

Scoop the tempeh into your pie dish. Now the fun part, smear, yes smear, the potatoes on top of the tempeh mixture. Then bake for 20 minutes till the potatoes are a bit browned (or really as long as you can wait). Then dig in!

Tastes great right out of the oven, but can also be stored and reheated for up to 3 days.

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