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Nov 14

Sheppard’s Pie

It’s officially fall and the produce is rapidly moving  toward fall and winter vegetables; squash, yams, turnips and other root vegetables.  This is also the time of year when we turn to more comforting foods, and there is nothing more comforting than a Sheppard’s pie on a chilly evening.  I can remember eating Sheppard’s pie when I was younger; my mother would use up her left over roast beef or pot roast dinner.  Each time it was different depending on what type of vegetables we had with our roast, but it was all good.  In my attempt to try to cut back on meat, I found this is a vegetarian version that I in the Whole Foods Market Cookbook; it uses tempeh rather than meat.  If you aren’t familiar with tempeh, it is a soy based meat substitute that resembles the texture of ground meat when it is crumbled.   It is a combination of soy beans, nuts, grains and seeds and comes in a variety of flavors.  Tempe can be grilled, sauted,broiled, or used in stir fries;  It has more of a meaty texture than tofu does.

Back to the sheppard’s pie — one of the things I love about  it is that it can be made in a variety of ways using whatever you have left in your fridge.   I think next time I will try  ground turkey or chicken  with traditional mashed potatoes, even some leftover Thanksgiving turkey with sweet potatoes and vegetables – so many possibilities – Yum!

Sheppard’s Pie

INGREDIENTS

1lb tempeh

1/8 cup olive oil

1 cup chopped onions

1 cup chopped carrots

1 ½ tsp fresh thyme leaves

1 lb new potatoes, peeled and diced

3 cups vegetable stock

3 tbsp tamari or soy sauce

½ cup frozen or fresh peas

½ cup frozen corn

½ tsp salt

¼ tsp freshly ground pepper

1 tbsp corn starch

¼ cup water or stock

1 ½ teaspoons of chopped fresh sage or ½ dried

4 cups orange mashed yams

½ cup sliced almonds

INSTRUCTIONS

  1. Preheat oven to 350
  2. Crumble tempeh into pieces to resemble cooked ground beef
  3. Heat the olive oil over medium to high heat in a large sauté pan
  4. Add tempeh, onions and carrots and cook until the onions are translucent (3 to 5 minutes)
  5. Add the thyme, potatoes, vegetable stock, and tamari
  6. Simmer this mixture until potatoes are cooked, but still firm (15 to 20 minutes)
  7. Stir in the peas , corn, salt and pepper
  8. Bring to a simmer
  9. Combine corn starch in a small bowl with the water until smooth
  10. Add the cornstarch mixture to the simmering vegetables, stirring constantly
  11. Stir in the sage
  12. Place filling in a 9 inch pie plate or oven proof casserole dish
  13. Top with mashed yams and sprinkle with sliced almonds
  14. Bake 25 to 30 minutes.
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