This hearty vegetarian shepherd’s pie features tempeh, mushrooms and red wine. It’s as lovely for weeknight dinners (it can be made in advance!) as it is for festive weekend gatherings. Serve with a green side salad.
- 4 medium white or butter potatoes (about 1 ¼ pounds), peeled and cut into ½” chunks
- Sea salt
- ¼ cup whole milk, warmed
- 2 tablespoons whole milk sour cream
- 1 tablespoon butter
- 3 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 2 large garlic cloves, minced
- One 8-ounce package of tempeh, crumbled
- 1 teaspoon Herbes de Provence (or dried thyme, rosemary, or a mix of both)
- ½ teaspoon smoked paprika
- Freshly ground black pepper to taste
- 8 ounces cremini mushrooms, finely diced
- 2 portobello mushrooms, finely diced
- 1 cup dry red wine (I use Bordeaux)
- ¾ cup mushroom or vegetable stock (low-sodium, if possible)
- Place the potatoes in a medium pot and add enough cold water to cover by 2 inches. Add a teaspoon of salt, close tightly with a lid, and bring to a boil. Reduce the heat down to low and simmer with the lid ajar until the potatoes can be pierced easily with a fork, about 10 minutes. Drain and return the potatoes back to the pot. Using a potato masher, mash the potatoes until smooth. Add the milk, sour cream, and butter and mash again to fully incorporate. Taste and season with salt if needed. Cover and set aside.
- Preheat the oven to 375°F.
- While the potatoes are cooking, heat 2 tablespoons of oil in a large nonstick skillet over medium-low heat. Add the onion with ¼ teaspoon salt and cook until translucent, about 5 minutes, stirring occasionally. Add the tempeh, Herbes de Provence, paprika, pepper, and another ¼ teaspoon salt. Stir to combine and cook until the tempeh is starting to brown, about 5 minutes. Remove mixture from the skillet and set aside.
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the creminis and portobellos and cook until all the liquid is evaporated and the mushrooms are golden brown, about 8 minutes, stirring occasionally. Return the tempeh mixture to the skillet with the mushrooms and add the wine. Simmer for about 2 minutes to evaporate the alcohol. Add the stock and simmer for 2-3 more minutes. Turn the heat off, taste, and adjust seasonings if needed.
- Transfer the tempeh-mushroom mixture to a pie pan or 8×8” baking dish. Top with the potatoes spread in an even layer and bake for 15-20 minutes, until the top is starting to turn lightly golden. Serve hot.
- Calories: 250