Sometimes it’s the little things in life that make all the difference.
As I headed home from work the last day I got to the house and was greeted by the most amazing smells wafting from the kitchen. Since I started working for my family herself the elf has been on dinner duty much to her dismay since I’m supposed to be the cook of the family. I’m actually ok with it, funnily enough. She decided to prepare a special dinner in honor of the new site launch, a task that had taken a lot out of us. She surprised me with a great Irish classic, Shepherd’s Pie, although this was a vegetarian version. Made with tempeh, an alternative protein made with soybeans combined with a variety of grains, seeds, and nuts, it’s a great substitution for the original and I couldn’t wait to tuck in. Here’s the recipe she used, compliments of The Whole Foods Market Cookbook:
1 pound tempeh
1/8 canola oil
1 cup chopped onion
1 cup chopped carrots
1/2 tsp fresh thyme leaves, minced or 1/4 tsp. dried
1 pound potatoes, peeled and diced 1/2″ thick
3 cups veg stock
3 tbsp tamari or soy sauce
1/2 cup frozen peas, thawed
1/2 cup frozen corn kernels, thawed
1 tbsp cornstarch
1/4 cup water or stock
1 1/2 tsp chopped fresh sage or 1/2 tsp dried
4 cups mash potatoes or mashed yams
Preheat oven to 350°F. You can make your mash ahead of time or during the chopping session of your routine. For healthier results on mash omit butter and opt for stock or even skim milk and low-fat yogurt for creamier textures. Yams also make a great healthy choice. In either case be sure to season with S&P.
Meanwhile, crumble the tempeh into pieces that resemble cooked ground beef. Heat the canola oil over med-high heat in a large saute pan. Add tempeh, onions, & carrots; cook until onions are translucent, 3-5 mins. Add the thyme, potatoes, stock and tamari. Simmer this mixture until the potatoes are cooked but still firm, 15-20 mins approx. Stir in peas, corn, salt & pepper. Bring to a simmer. Combine the cornstarch in a small bowl with the water until smooth. Add mixture to the simmering veg, stirring constantly. Stir in the sage.
Place the filling in a 9-inch pie plate or ovenproof casserole dish. Top with 4 cups of mash potatoes.Bake the pie for 25-30 minutes, until the mash is golden brown and the filling is bubbling. The business!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.