Tempeh shepherd's pie

Yield: 4 servings

Measure Ingredient
2 tablespoons Extra virgin olive oil
2 \N Cloves garlic; minced
1 medium Onion; chopped (1 cup)
1 cup Red bell pepper; diced
8 ounces Tempeh; cut in 1/2-inch
\N \N ; cubes
1½ tablespoon Natural soy sauce
½ teaspoon Dried sage
¼ teaspoon Dried thyme
¼ teaspoon Black pepper
3 tablespoons Dry red wine
2 tablespoons Brewer's yeast
1 tablespoon Barley malt syrup
¾ cup Fresh or frozen corn kernels; (about 1 med. ear)
2 cups Tomatoes; skinned and seeded
\N \N ; (4 fresh OR
\N \N ; 1 16-oz can)
⅓ cup Tomato juice
1½ pounds Potatoes; peeled and boiled
½ cup Plain soy beverage
½ teaspoon Sea salt
1½ tablespoon Corn oil
\N \N Chopped fresh parsley; for garnish



For filling: In a heavy saucepan, heat the oil and saute the garlic and onion until translucent, about 5 minutes. Add the red pepper, reduce the heat, and continue to cook until tender, about 10 minutes. In a medium bowl, combine the tempeh cubes with the soy sauce, sage, thyme, black pepper, wine, yeast and barley malt. Add this mixture to the onions and pepper and cook 5 minutes stirring often. Stir in the corn kernels, tomatoes, and juice. Allow to simmer 15 minutes over a low flame. Remove from heat, and cool to room temperature.

For topping: Preheat oven to 350 degrees.

In a large bowl, using a potato masher or heavy fork, mash together the potatoes and the soy beverage, salt, and corn oil. Do not use a blender or food processor, because they will make the potatoes gummy.

Pour the filling into an oiled heat-proof serving dish. Spread mashed potatoes evenly over the filling. Cover with foil and bake for 30 minutes.

Remove foil and continue to bake an additional 10 minutes, browning the top. Garnish with chopped parsley.

Recipe by: The Natural Health Cookbook Converted by MM_Buster v2.0l.

Similar recipes