Vegetarian shepherd's pie with sweet potato topping

You can use ground beef or lamb in place of the tempeh in this recipe for a more traditional shepherd's pie.

Serves 6

• 3 tbs. olive oil

• 1 tbs. tamari/soy sauce

• 1 lb. tempeh, crumbled

• 1 medium onion, thinly sliced

• 4 garlic cloves, minced

• 2 cups diced carrot

• 1 cup diced celery or celeriac

• 1 cup green peas  

• 1/2 tsp. dried thyme (or 1 tsp. fresh)

• 1/2 tsp. dried sage (or 1 tsp. fresh)

• 1/2 tsp. salt

• a few grinds black pepper 

• 2 lbs. sweet potatoes

• 2 tbs. butter 

• 1/2 cup milk or coconut milk

• 1 tsp. salt

Preheat the oven to 375 degrees.

In a large skillet, heat 2 tbs. olive oil and sauté the onion, carrot, celery, and garlic until tender. Add the herbs, peas, salt and pepper and cook 1 minute more. 

Heat the remaining 1 tbs. of olive oil in another skillet (or push your vegetable mixture to the side in the same skillet, if large enough). 

Brown the crumbled tempeh over medium heat, stirring occasionally, for about 10 minutes.  Add the tamari to the tempeh, then add to the vegetables.

You can peel the sweet potatoes or leave the skins on. Cut the sweet potato into chunks and put them in a medium saucepan with water to cover. Bring to a boil and simmer until very soft, 20-25 minutes.

Drain and mash with the butter, milk and salt.

Spread the tempeh mixture into the bottom of a 9 x 12 baking dish. Spoon the mashed sweet potatoes on top and gently spread them over the tempeh layer.

Bake uncovered for 30-40 minutes, until top is golden.

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