Vegan shepherd’s pie with tempeh


  • Peel the potatoes and cut them into quarters.
  • Cover them with water, add a large pinch of salt and cook until tender.
  • Drain the potatoes and mash them, adding the rest of the ingredients for the “purée”.
  • Finely chop the onion and the garlic.
  • Heat a large frying pan over medium heat with the olive oil and fry the vegetables until golden.
  • Reduce the heat to low, add the chopped tempeh and all the other ingredients up to the maple syrup.
  • Stir to combine and remove the pan from the heat.
  • Pour the chopped tempeh into a 9 x 13 inch pan, top with the creamed corn followed by the mashed potatoes.Top with paprika if desired. Preheat the oven to 400° F (200° C) and bake for 15 minutes.
  • Remove from the oven and let cool for 10-15 minutes before serving with beets if desired.
  • Enjoy your meal!


Leave a Reply