This vegan tempeh shepherd’s pie features mushrooms and red wine. Works as well for weeknight dinners as for festive gatherings.
For the Potatoes
- 4 medium white or Yukon Gold potatoes (about 2 pounds), peeled and cut into small chunks* (see note below)
- 1 teaspoon fine sea salt
- 1/2 cup unsweetened unflavored oat or cashew milk, warmed
- 2 tablespoons extra virgin olive oil or vegan butter
For the Tempeh Filling
- 3 tablespoons extra virgin olive oil, divided
- 8 ounces cremini mushrooms, sliced
- One 8-ounce package tempeh, crumbled
- 1 medium yellow onion, diced
- 1 large or 2 medium carrots, peeled and diced
- 1 large or 2 small celery stalks, diced
- 3 large garlic cloves, minced
- 1 teaspoon Herbes de Provence (or another hardy dried herb, like thyme, rosemary, or oregano)
- Freshly ground black pepper, to taste
- 2 tablespoons tomato paste
- 1 cup dry red wine*
- 1 cup mushroom or vegetable broth (low-sodium, if possible)
- 1 cup frozen shelled peas
- Place the potatoes in a medium pot with 1 teaspoon salt and enough water to cover by about 2 inches. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer with the lid ajar until the potatoes can be pierced easily with a fork, 10 to 15 minutes.
- Preheat the oven to 400ºF.
- Meanwhile, start the filling. Heat a tablespoon of oil in a large skillet over medium heat and add the mushrooms. Cook until they’re browned, stirring occasionally, about 8 to 10 minutes. Remove and set aside.
- To the skillet where you cooked the mushrooms, add the tempeh with 1/2 cup water. Simmer over medium heat until all the water is evaporated, about 5 minutes.
- Add 2 tablespoons oil, the onion, carrot, celery, and garlic, 1 teaspoon herbs, 1/4 teaspoon salt, and lots of pepper. Cook until the vegetables are softened and starting to brown, stirring occasionally, 10 to 12 minutes.
- Add 2 tablespoons tomato paste and cook for 1 minute. Add 1 cup wine and stir to deglaze the pan. Simmer for about 2 minutes to evaporate the alcohol. Then add 1 cup each broth and peas, and bring to a simmer. Turn the heat off, add the mushrooms back in, and taste to adjust the seasonings if needed.
- When the potatoes are ready, reserve 1/4 cup of the starchy water, drain them, and return to the pot. Add the reserved water plus 1/2 cup warm milk and 2 tablespoons oil. Mash until smooth. Taste and season with salt, if needed.
- Transfer the tempeh mixture to a deep-dish pie pan or casserole dish. Dollop with the potatoes and spread in an even layer. Bake for about 20 minutes, until the top is lightly golden. Serve immediately.
- I like to use these potatoes because they’re less starchy. If you can’t find them, Idaho will work fine.
- This is a great place to use leftover wine that’s been lingering for a while. 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.
- Serving Size: 1/8 of the recipe
- Calories: 280
- Fat: 12.2 g
- Carbohydrates: 30.2 g
- Fiber: 4.8 g
- Protein: 10 g
Keywords: tempeh, mushrooms, potatoes, shepherd's pie, vegan shepherd's pie