Vegetarian Shepherd’s Pie with Tempeh and Mushrooms

This vegan tempeh shepherd’s pie features mushrooms, red wine, and lots of wintery aromatics. Works as well for weeknight dinners as for festive gatherings. (This article has been updated from its original October 2017 version).

Shepherd’s pie (also known as ‘cottage pie’ in the UK or hachis parmentier in France) is a traditional peasant dish designed to repurpose leftover meat – like ground beef, lamb, or duck. The meat is typically combined with peas, carrots, and broth to create a rich gravy, then layered into a casserole dish, topped with fluffy mashed potatoes, and baked.

The result: a hearty, stick-to-your-ribs meal perfect after a day of strenuous shepherding in the windy mountains. (Or for just binging Netflix on the couch.)

This vegan version of shepherd’s pie replaces meat with mushrooms and tempeh. For the gravy element, I take a nod from the French and spike the broth with red wine, which gives the pie a festive, warming quality. (It’s also a great way to use leftover wine that’s been lingering in the fridge for a while).

What’s In This Tempeh Shepherd’s Pie

This dish has 2 elements: the “meaty” filling and the potato topping. The filling primarily consists of ground tempeh and sliced mushrooms – along with onions, carrots, and celery (collectively known as mirepoix), plus peas, tomato paste, red wine, and veg broth. The topping consists of potatoes mashed with vegan milk and olive oil.

Step-by-Step Instructions

Start the Potatoes: Peel and chop the potatoes, place in a pot, cover with water, and season with salt. Cover with a lid and bring to a boil. Then simmer until the potatoes are tender, about 15 minutes.

Cook the Mushrooms: While the potatoes are doing their thing, cook the mushrooms until golden brown – about 10 minutes – then remove from the pan and set aside. (It’s important to cook them separately for proper browning; if you cook the mushrooms with the mirepoix, they will steam instead of caramelizing and won’t develop flavor.)

P.S. If you have a large cast iron skillet, you can cook the filling and then bake the pie in it.

Start the Filling: In the pan where you cooked the mushrooms, combine crumbled tempeh with a bit of water and cook just until it evaporates; this step steams the tempeh, which reduces its natural bitterness and helps it absorb other flavors. Then add oil, the mirepoix, garlic, and dried herbs. Cook until the vegetables are softened, about 10 minutes.

Finish the Filling: Lastly, add the wine, broth, and peas, as well as the cooked mushrooms.

Finish the Potatoes: Scoop out a bit of the starchy water right before draining the potatoes, then return the potatoes to the pot. Add warm milk, olive oil, and the reserved water, and mash until smooth.

Layer and Bake: Transfer the filling to a deep-dish pie pan or casserole dish. Dollop the mashed potatoes on top and gently spread to cover the surface in an even layer. Bake for about 20 minutes, until the top is lightly golden.

Ingredients + Substitutions

• Potatoes: I like to use white or Yukon Gold potatoes because they’re less starchy. If you can’t find them, Idaho will work fine.
• Milk: Full-fat oat milk and unsweetened cashew milk have the richest texture and most neutral flavor that’s fit for savory cooking. Avoid almond milk here.
• Tempeh: Look for it in the refrigerated section near things like tofu, hummus, etc.
• Red Wine: This is a great place to use leftover wine. Anything dry – like malbec or pinot noir – will work. Never use “cooking wine.” If you don’t drink, substitute the wine with an equal amount of extra broth and compensate for the acidity with a splash of balsamic vinegar.

Variations

If you don’t eat soy or just aren’t a fan of tempeh, use 1 1/2 cups cooked green lentils in the filling instead; you can add them at the end of step 6 along with the mushrooms.

For a lower-carb version, swap out half of the potatoes for cauliflower: start cooking the potatoes alone first, then add the cauli after the water starts boiling.

If you like tempeh shepherd’s pie, check out…

• Cauliflower Pot Pie
• Stuffed Portobello Mushrooms
• Creamy Polenta with Mushroom Ragù
• Savory Mushroom Hand Pies

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.

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