Curried Tempeh Shepherd's Pie
Who doesn’t love a good and hearty shepherd’s pie?? Enjoy this delish, super high protein dinner!
Yield: 6 servings
Curried Tempeh Shepherd's Pie
Today's recipe is a great winter comfort food - Shepherd's Pie, with a twist using curry.
Ingredients
- Filling:
- 8 oz Tootie’s Tempeh, crumbled
- 1 cup red lentils (can be made without lentils, just add more tempeh)
- 2 Tbsp olive oil
- 1/2 sweet onion, diced
- 2 cloves garlic, minced
- 1/2 cup frozen peas
- 1/2 cup frozen sweet corn
- 1/2 cup frozen carrots
- 1 1/2 tsp curry powder
- 1 cup walnuts, roughly chopped
- 15 oz of your favorite vegan curry sauce
- Potato Topping:
- 4 medium-large potatoes, peeled and cut into 1 inch cubes
- 8 Tbsp vegan butter
- 1/3 cup oat milk
- 1/2 tsp garlic powder
- Salt & Pepper to taste
- Fresh parsley, for garnish
Instructions
- Directions for Filling:
- Cook the lentils till al dente. Drain and set aside.
- Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions and garlic. Cook till aromatic, stirring occasionally.
- Add the crumbled tempeh to the skillet and season with curry powder and salt and pepper to taste. Stir well. Cook for 6-8 minutes, until the tempeh is browned.
- Add the frozen peas, carrots, corn, and walnuts. Add the cooked lentils. Pour the curry sauce over the mixture. Stir well and bring to a boil then reduce to simmer. Simmer for 5 minutes. Set the filling mixture aside. Preheat the oven to 400°F
- Directions for Potato Topping:
- Place the potatoes in a large pot. Cover the potatoes with water and bring to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
- Drain the potatoes in a colander. Return the potatoes to the hot pot. Add butter & milk, garlic powder, salt, and pepper. Mash the potatoes.
- Assemble the Casserole:
- Pour the filling mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the mixture. Spread into an even layer and score with a fork.
- Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving. Garnish, serve and enjoy!