Shepherd’s Pie
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| Serves | 8 |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
| Allergy | Soy |
| Dietary | Gluten Free, Oil Free, Vegan |
| Meal type | Main Dish |
Ingredients
- 1 onion, diced
- 1lb tempeh, cubed
- 8oz mushrooms, diced
- 1 bag frozen peas and carrots
- 2 cups vegetable broth
- 1/2 cup whole wheat pastry flour or other thickening agent
- 1/4 cup nutritional yeast
- 2 tablespoons vegan Worcestershire sauce
- 2 tablespoons reduced sodium tamari (soy sauce)
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- mashed potatoes (made from 5 potatoes, small sweet potatoes, or a combination of the two)
Directions
| 1. | Saute onions, mushrooms and tempeh in a large pan until onions are soft. |
| 2. | Add peas and carrots. |
| 3. | In a bowl, whisk together remaining ingredients, except mashed potatoes. |
| 4. | Pour mixture into the vegetable mixture, stirring constantly. |
| 5. | Bring to a boil and let simmer until thickened. Remove from heat. |
| 6. | Preheat oven to 350 degrees F. |
| 7. | Pour vegetable mixture into a baking dish and spread the mashed potatoes on top. |
| 8. | Bake for 30 minutes. Let sit for 10-15 minutes before serving. |