This hearty vegetarian shepherd’s pie features tempeh, mushrooms, and red wine. It’s as lovely for weeknight dinners as it is for festive weekend gatherings. Serve with a green side salad and plenty of wine.
One of the first things I did right after booking our flight to Paris last winter was make a reservation for Champeaux, the new brasserie from Alain Ducasse in the revamped Les Halles market.
When we got there two months later, the restaurant was gorgeous. Sprawling, with floor to ceiling windows, a wrap-around marble bar, and these sexy, black leather booths with Mad Men-era chairs opposite them. We’d spent the whole day outside – sightseeing in the freezing cold – so by the time we sat down, we were ready for something warm and hearty (not to mention a stiff drink).
Champeaux’s menu featured lots of French meat-and-potatoes classics with modern twists, including Hachis Parmentier (shepherd’s pie) with duck. Hachis Parmentier is a traditional peasant dish designed to repurpose leftover cooked meat by smothering it with pureed potatoes. (Which sounds like a great time to me. Or as the French might say, “Pas mal.”) This dish was exactly what I needed after hours of walking and I vowed to recreate it when we got home.
The filling for the plant-based version of the dish features tempeh and mushrooms simmered in red wine. This vegetarian shepherd’s pie is every bit as hearty and satisfying as the original, and works as well for weeknights as it does for festive weekend gatherings.
This vegetarian shepherd’s pie starts by boiling the potatoes for the creamy potato topping. In the meantime, you’ll start caramelizing the ingredients for the tempeh-mushroom filling on the stovetop. Finally, the two elements are layered into a baking dish and baked until the top is lightly golden.
This vegetarian shepherd’s pie features tempeh, mushrooms, and red wine. It’s as lovely for weeknight dinners as it is for festive weekend gatherings.
- 4 medium white or butter potatoes (about 1 ¼ pounds), peeled and cut into ½” chunks
- Fine sea salt
- 1/3 cup unsweetened unflavored non-dairy milk, warmed
- 4 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- One 8-ounce package of tempeh, crumbled
- 3 large garlic cloves, minced
- 1 teaspoon Herbes de Provence (or dried thyme, rosemary, or mix of both)
- ½ teaspoon smoked paprika
- Freshly ground black pepper to taste
- 10 ounces cremini mushrooms, diced
- 1 cup dry red wine
- 3/4 cup mushroom or vegetable stock (low-sodium, if possible)
- Place the potatoes in a medium pot, add a teaspoon of salt, and enough water to cover by 2 inches. Close tightly with a lid and bring to a boil. Reduce the heat to low and simmer with the lid ajar until the potatoes can be pierced easily with a fork, about 15 minutes. Drain and return the potatoes to the pot. Mash the potatoes until smooth. Add the milk and 1 tablespoon of the oil and mash again to incorporate. Taste and adjust the seasonings, if needed. Cover and set aside.
- Preheat the oven to 375°F.
- While the potatoes are cooking, heat 2 tablespoons of the oil in a large non-stick skillet over medium-low heat. Add the onion and carrot with ¼ teaspoon salt and cook until the onion is translucent, about 5 minutes, stirring occasionally. Add the tempeh, garlic, Herbes de Provence, paprika, pepper, and another ¼ teaspoon salt. Stir to combine and cook until the tempeh is golden brown, 5 to 7 minutes, stirring occasionally. Remove the mixture from the skillet and set aside.
- Heat the remaining tablespoon of the oil in the same skillet over medium-high heat. Add the mushrooms and cook until golden brown, about 8 minutes, stirring occasionally. Return the tempeh mixture to the skillet and add the wine. Simmer for about 3 minutes to evaporate the alcohol. Then add the stock, bring the mixture to a simmer, and cook for 3 minutes more. Turn the heat off, taste, and adjust the seasonings, if needed.
- Transfer the tempeh-mushroom mixture to a deep-dish pie pan or 8×8” baking dish. Dollop with the potatoes and spread them in an even layer. Bake for 15 to 20 minutes, until the top is lightly golden. Serve immediately.
- Calories: 250
Keywords: tempeh, mushrooms, potatoes, shepherd's pie, vegetarian shepherd's pie