Shepherds Pie with Tempeh

Shepherds Pie with Tempeh

Yes, this is my second Shepherds Pie recipe and yes as you may have guessed, it is one of my favourite meals. Whilst the previous recipe calls for lentils and is quick to make, this is a little more complicated. Still, it’s worth having a go, particularly if you are unfamiliar with tempeh.

Tempeh is made from fermented soybeans and unlike tofu, it has a flavour of its own and stronger texture. It is less processed and easier to digest, and with more protein and fibre gram for gram, it’s definitely something all non meat eaters should try

4-5 large potatoes, peeled and chopped
6 garlic cloves (3 whole, 3 minced)
1 1/2 tbsp soy butter
splash of soy milk
200g fresh tempeh
2 tbsp olive oil
2 brown onions, minced
3 medium carrots, peeled and chopped
1 tsp dried thyme
1 tsp fresh rosemary, chopped
1 tsp fresh sage, chopped
3 tbsp soy sauce
1 tbsp tomato paste
handful of frozen green peas
water
pinch pepper
pinch cayenne
1 tbsp lemon juice

Preheat the oven to 180c

Mash topping
1) Boil the potatoes and 3 cloves of whole garlic until soft
2) Drain and mash
3) stir in the soy butter and splash of soy milk and stir until just smooth. Set aside

Filling
1) Place the tempeh in a sieve above the potatoes and steam for about 5 minutes
2) Pulse in a food processor until finely chopped, then set aside
3) heat the olive oil in a pan over a low to medium heat
4) saute the onions and carrots for about 10 minutes, until soft
5) stir in the 3 minced garlic cloves and herbs and cook for a 5 minutes
6) stir in the soy sauce, then add the tempeh, green peas and cook for a further 10 minutes. Occasionally add splashes of water to keep the mixture just moist
7) stir in the pepper, cayenne and lemon juice

To Cook
1) lay the filling in a baking dish, then top with the mash
2) bake in the oven for about 30 minutes, until the potato has started to brown