Consider this recipe as a healthier way to use those Irish spuds sInce traditional Shepherd’s Pie can be so heavy, especially right before spring break.
Harvest Vegetable Shepherd’s Pie
Shepherd’s pie was originally created as a means of using up leftover Sunday roast, so it’s traditionally made with ground beef or lamb. “We created this recipe as a hearty vegetable dish suited for St. Patrick’s Day gatherings, although as it turns out, this dish is popular all year long,” says Allison Phelps of Whole Foods. The mashed sweet potato crust makes a fabulous topping for this pie.
2 Tbsp. canola oil
1 lb. tempeh, crumbled
1 cup chopped carrots
1 cup chopped yellow onions
1 lb. new potatoes, diced
3 cups vegetable broth
3 Tbsp. tamari or soy sauce
1/2 tsp. finely chopped thyme
1/2 cup frozen corn kernels, thawed
1/2 cup frozen peas, thawed
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. cornstarch
2 tsp. chopped sage
4 cups mashed cooked sweet potatoes
1/2 cup sliced almonds
Heat oil in a large skillet over medium-high heat. Add tempeh, carrots and onions; cook until onions are translucent, about 5 minutes. Add potatoes, broth, tamari and thyme; simmer until potatoes are just tender, 15 to 20 minutes. Stir in corn, peas, salt and pepper, and bring to a simmer. Combine the cornstarch in a small bowl with 1/4 cup water; mix until smooth, and stir into the skillet, stirring until combined and slightly thickened. Stir in sage.
Preheat the oven to 375°F.
Transfer tempeh mixture to an ovenproof casserole or baking dish. Top with sweet potatoes and spread out evenly. Sprinkle with almonds and bake until the sweet potatoes and almonds are golden brown and the filling is bubbling, 25–30 minutes.