Shepherds Pie - Mushroom/Tempeh, Peas/Carrots/Onions, Red Potato

Mushroom / Tempeh Base

  • Chopped / Diced Onion - brown in pan with Veg Oil (Ex. Sesame, Avo)

  • Fresh Shitake (or other store bought it fine) quartered/ ripped into chunks, add and cook down over medium ~5 min

  • Add Sauces and simmer - Tamari (low sodium) or Soy/Shoyu (1/4 cup), worcestershire (Tablespoons-1/4 cup), red wine (1 cup), tablespoon of tomato paste

    • I made additional sauce in another sauce pan if I want it saucier, it usually soaks up a lot

  • Tempeh - Crumble up a block of Tempeh, stir into mixture and set aside

  • Other ‘Savory Layer’ things to add (if you need to bulk it up or want to fit more healthy things)

    • Lions main mushrooms

    • Walnuts (toasted golden)

    • Chickpeas (I usually cook them from dry in the instant pot just like the beans)

Middle Veggie Layer

  • Steam the following together

  • Chopped onion

  • Bag of peas

  • ~4 carrots (cut into chunky dime/rounds)

Potato top layer

  • Boil ~6-8 red potatos (or Yukon Gold / Russet) , fork tender

    • I like to switch out 1/4-1/2 with ube (dark purple potato)

  • While warm (after draining) add a bunch of olive oil

  • Mash in the following ingredients, leave some lumps (does not need to be creamed totally)

    • Grated horse radish if you have it (fresh, the jars have preservatives usually)

    • Soy milk (or cashew milk), about a cup

    • Pressed Garlic (~3-4 cloves)

    • Grated Parm or Romano

    • Black pepper and a small amount of salt

Put it together & Bake

  • In a 9X9 Square baking dish (with a lid) put in each layer and gently press down

    • 1. Mushroom & Tempeh umami layer

    • 2. Steamed Veggie layer

    • 3. Potato layer

  • Bake at 360 for ~45-1hr covered (you can uncover at very end if you add parm on top)

Jenna Geier