SUSAN’S SHEPHERD’S PIE

8 oz. soy tempeh

Marinade:
¼ C. soy sauce
¼ C. water
1 tsp. paprika
2 Tbsp. olive oil (optional)

4 C. mashed potatoes
1 chopped onion
1 C. peas or corn
1 C. sliced carrots
1 head broccoli flowers
1 diced yellow squash
1 C. sliced mushrooms
1 tsp. garlic powder
2 tsp. basil
¼ C. arrowroot flour
¼ C. Braggs liquid aminos (to taste)

1. Steam tempeh for 15 minutes. Cut into thin, even-sized cubes. Mix marinade ingredients together and soak tempeh cubes in the mixture for 15 minutes. Bake tempeh cubes at 350 degrees until golden brown. Set aside.
2. Lightly steam veggies until tender-crisp. Mix arrowroot flour, garlic, basil and aminos in ¾ cup of water. Stir this mixture into the steamed veggies and heat on low. This will create a gravy as it thickens – keep stirring until it thickens.
3. Add the browned tempeh to the veggie mixture. Place the mixture into a 9”x13” baking dish.
4. Add a little soy sauce or hot sauce to spice up the mashed potatoes. If they are very thick, add a little soy milk to thin. Spread the mashed potatoes evenly over the top of the veggie mixture. Sprinkle with a little soy cheese (optional). Bake at 350 degrees until browned on top – about 15-20 minutes.

Yield: 8-10 servings

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