I adapted this Shepherd’s pie recipe from one of my favorite all-time cookbooks, Veganomicon. Last year I made the Veganomicon Moussaka for our family’s vegan Thanksgiving main dish. It was a huge hit with everyone. This year, I’m tackling our family’s main dish again. I am contemplating making this, as it’s quite delicious. Though I would love to hear suggestions from everyone else as to your favorite gluten-free, vegan main courses for the holidays.
Of course, this dish need not be limited to just holiday meals. It’s wonderful comfort food that can be served throughout the winter. In fact, the filling actually reminds me more of a pot pie (also a comfort food favorite for many), which is why I am calling this a Shepherd’s Pot Pie. It’s comfort food fusion!
I made several changes to the original Veganomicon recipe. Not because the original is not delicious — I’m sure it is — but because I’m a food creativity junkie and have trouble sticking to exact recipes. I decided to make the topping with a mixture of cauliflower and potatoes rather than just potatoes in order to lighten it up a bit. I’m also a fan of sneaking as many healthy veggies into dishes as I can. I used coconut oil in the topping (instead of grapeseed oil, which was called for in the original), which I feel is a nice substitute for butter, and reduced the amount of oil overall. As far as the filling goes, I omitted the use of oil entirely, didn’t use any corn (mostly because I didn’t have any, so I doubled the amount of peas used) and used some white wine in the cooking process. Instead of flour, I thickened the filling with arrowroot powder. And I used Bragg’s Liquid Aminos instead of Tamari, though Tamari could certainly be used here as well. Finally, I reduced the amount of liquid in the filling, as I wanted the filling a bit on the thicker side.
While my pictures here probably don’t do this dish justice (I was photographing on a super rainy and dreary day), I hope that doesn’t deter everyone from giving this dish a try. I really think it would be a wonderful addition to anyone’s vegan comfort food repertoire.
Tip: The topping can be served alone as a delicious “whipped potato” side dish. Simply follow directions for prepping it and serve after pureeing in food processor (don’t bake). The potatoes turn out light and fluffy and totally amazing — I was licking my spatula!
Tempeh Shepherd’s Pot Pie:
Adapted from the Tempeh Shepherdess Pie recipe in Veganomicon
2 8-oz. packages tempeh
2 cups water
3 tablespoons Bragg’s Liquid Aminos, divided
1 1/4 cup onions (about 1 large onion), diced
3 cloves garlic, minced
1 1/3 cups vegetable broth, divided
1/3 cup white wine
10 oz. cremini mushrooms (about 1 pkg.), sliced
1 teaspoon dried thyme
1 teaspoon ground coriander
2 cups frozen peas
2 tablespoons arrowroot starch
1 pound russet potatoes (about 8 small potatoes), peeled and cut into 1-inch chunks
4 cups chopped cauliflower florets (about 1 small head cauliflower)
3 tablespoons coconut oil
3 tablespooons unsweetened soy or almond milk
1 teaspoon sea salt
1. In a large skillet, crumble tempeh into small pieces. Add water and 1 tablespooon liquid aminos. Cover and let boil for 10 minutes (start on step 2 while tempeh cooks). After 10 minutes, remove lid and cook tempeh until remaining liquid has evaporated.
2. Add potatoes to a large soup pot and cover with water. Add cauliflower to a separate steamer basket and steam until fork tender, or boil in a separate small pot until fork tender. Drain cauliflower and set aside. Meanwhile, bring potatoes to a boil and boil for about 20 minutes, or until potatoes are also fork tender. Add potatoes, cauliflower and remaining topping ingredients to a food processor and process until smooth. You may need to stir contents a few times to ensure proper distribution. Set aside.
3. Once tempeh liquid has evaporated, remove tempeh to a plate. You do not need to clean skillet. Add onion, garlic and 1/3 cup vegetable broth to skillet and saute over medium-high heat for about 5 minutes, or until onions are translucent. Add tempeh, mushrooms, thyme, coriander, 2 tablespoons liquid aminos and white wine to skillet and saute for another 10 minutes, or until mushrooms are softened and juicy.
4. Preheat oven to 375 degrees.
5. Add peas to filling mixture and saute for another minute. Meanwhile, whisk together 1 cup vegetable broth and arrowroot in a separate bowl and add to filling ingredients. Heat through, for about another minute.
6. Add filling ingredients to a large, 9×13″ casserole dish (for the picture, I separated my ingredients into smaller dishes). Top with whipped potatoes and cauliflower and spread evenly over filling. Bake uncovered in preheated oven for about 20 minutes. The Veganomicon girls recommend that if your topping isn’t getting browned by then, simply place under broiler for a couple minutes to brown. Serve warm.