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Tempeh shepherd's pie in a deep-dish pie pan - filling includes carrots, peas, mushrooms.

Tempeh Shepherd’s Pie

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  • Author:
  • Prep Time: 15 mins
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Category: Main Course
  • Cuisine: European
  • Diet: Vegan


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


  1. 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.
  2. Preheat the oven to 400ºF.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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