Tempeh Shepherd’s Pie
The perfect recipe for chilly evenings: Tempeh Shepherd’s Pie. This recipe makes such a hearty and comforting dinner!
Recipe and video made by @millievegan for Better Nature
1 hr
Serves:
3
ingredients
- 1 pack of Better Nature's Organic Tempeh
- ½ white onion
- 2 carrots, chopped into small cubes
- 200g mushrooms, chopped
- ½ tsp rosemary
- ½ tsp thyme
- 1 tsp garlic granules
- 200ml water
- 3-4 potatoes, to mash
- Handful of frozen peas
- 3 tbsp meat free gravy granules
- Vegan butter
- Salt & pepper
- (optional: 1 tbsp soy sauce + 1 tsp yeast extract)
- (To serve: rice and fresh herbs)
instructions
- Make your mashed potatoes and set to one side.
- In a frying pan cook your chopped onion, garlic, herbs and seasoning. Add in your tempeh, carrots and after around 5 minutes your mushrooms. Then add in your water and the gravy granules.
- We then added soy sauce and the yeast extract (optional).
- Add in your frozen peas and leave to cook for 10 minutes.
- Pour the mince mix into an oven dish and top with the mashed potato. Using a fork flatten the mash down and create grooves (these will go crispy in the oven).
- Bake this in the oven at 190C for 20-25 minutes or until golden brown. Serve with grilled or roasted vegetables.
instructions
- Make your mashed potatoes and set to one side.
- In a frying pan cook your chopped onion, garlic, herbs and seasoning. Add in your tempeh, carrots and after around 5 minutes your mushrooms. Then add in your water and the gravy granules.
- We then added soy sauce and the yeast extract (optional).
- Add in your frozen peas and leave to cook for 10 minutes.
- Pour the mince mix into an oven dish and top with the mashed potato. Using a fork flatten the mash down and create grooves (these will go crispy in the oven).
- Bake this in the oven at 190C for 20-25 minutes or until golden brown. Serve with grilled or roasted vegetables.
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