A Vegan Take on Shepherd’s Pie

So, apparently the origin of the name “Shepherd’s Pie” is due to the fact that it was made with meat (typically lambs) and shepherd’s would watch over them… so there. Shepherd’s Pie. Nasty. I think I’m done with that name now… something more appropriate would be Vegan’s Pie, of course.

Veggies, tempeh, potatoes, beans… what’s not to love?

The Recipe

Oven: 400 F
Cook Time: 25 minutes

You will need:

• 1 can cannellini beans
• 1 cup tempeh, crumbled
• Olive oil, drizzle
• Chili powder, salt, and pepper to taste
• 1/2 cup frozen corn
• 1/2 cup frozen green beans
• 1/2 cup frozen peas
• 5 potatoes, cubed and boiled
• 2 tbs Earth Balance butter
• 1/3 cup soy milk

Step 1: Tempeh & Beans

In a medium pan with a drizzle of olive oil, cook crumbled tempeh and beans. Season with chili powder, salt, and pepper. Let simmer for 10 minutes. When done, spread along the bottom of an oven-safe pan.

Step 2: Veggies

In a microwave-safe bowl, defrost frozen veggies. I added a bit of butter and salt, too. Layer on top of the tempeh and beans.

Step 3: Mashed Potatoes

Boil potatoes (about 20 minutes). To make mashed potatoes, smash alongside butter and soy milk. Add more or less to your preference. Season with salt, and then add on top of your tempeh, beans, and veggies.

Step 4: Cook!

Now that your layers are done, simply cook at 400 F for about 20-25 minutes. Serve hot :)

So hearty and filling… perfect comfort food for a chilly January night! Guess where I’ll be eating this? My couch. xx Bianca