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HARVEST VEGETABLE SHEPHERD’S PIE

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Ingredients

2 tablespoons canola oil
1 pound tempeh, crumbled
1 cup chopped carrots
1 cup chopped yellow onions
1 pound new potatoes, diced
3 cups vegetable broth
3 tablespoons tamari or soy sauce
1/2 teaspoon finely chopped thyme
1/2 cup frozen corn kernels, thawed
1/2 cup frozen peas, thawed
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon cornstarch
2 teaspoons chopped sage
4 cups mashed cooked sweet potatoes
1/2 cup sliced almonds

Nutritional information

380
calories
13g
total fat
2g
saturated fat
750mg
sodium
52g
carbohydrate
7 g
dietary fiber
13g
sugar
17g
protein

HARVEST VEGETABLE SHEPHERD’S PIE

  • Medium

Ingredients

Directions

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Shepherd’s pie was originally created as a means of using up leftover Sunday roast, so it’s traditionally made with ground beef or lamb. We created this recipe as a hearty vegetable dish suited for holiday gatherings, although as it turns out, this dish is popular all year long. The mashed sweet potato crust makes a fabulous topping for this pie.

Heat oil in a large skillet over medium-high heat. Add tempeh, carrots and onions; cook until onions are translucent, about 5 minutes. Add potatoes, broth, tamari and thyme; simmer until potatoes are just tender, 15 to 20 minutes. Stir in corn, peas, salt and pepper and bring to a simmer. Combine the cornstarch in a small bowl with 1/4 cup water; mix until smooth and stir into the skillet, stirring until combined and slightly thickened. Stir in sage.

Preheat the oven to 375°F.

Transfer tempeh mixture to an ovenproof casserole or baking dish. Top with sweet potatoes and spread out evenly. Sprinkle with almonds and bake until the sweet potatoes and almonds are golden brown and the filling is bubbling, 25 to 30 minutes.

Lory

Your diet is a bank account. Good food choices are good investments.

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