I love making this Tempeh Shepherd’s Pie. I was inspired to put this dish together on a snowy afternoon in search of easy-to-make comfort food.
• 8oz. Package of Three Grain Tempeh
• 2 Cups mushrooms, roughly chopped (optional)
• 3 T olive oil, divided
• 1 Cup carrots, diced
• 1 Cup celery, diced
• 1 Cup leeks, white part only, diced
• 1 1/2 Cups vegetable broth
• 2 T tomato paste
• 2 T soy sauce
• 1 T flour
• Salt & pepper to taste
• 4 cups mashed potatoes
Preheat oven to 350°F
Crumble tempeh in food processor or by hand and add soy sauce and mushrooms. In a large skillet, heat 2T olive oil over medium heat. Add carrots, celery, and leeks; cook for 5minutes, stirring occasionally. Add remaining olive oil, and tempeh mixture. Cook for an additional 4 minutes, stirring occasionally. Add vegetable broth, tomato paste, soy sauce, flour, salt and pepper; stir and simmer for 2-3 minutes; remove from heat. Add mixture to square baking dish. Spread mashed potatoes to cover mixture.