Ingredients

The following ingredients have 12 Servings
  • 8 oz smoked tempeh, (very finely chopped)
  • 2 cups canned brown lentils ((or cooked, drained))
  • 12 cremini mushrooms ((minced))
  • 1 medium onion ((finely chopped))
  • 1 tbsp garlic ((minced))
  • 2 stalks celery ((finely chopped))
  • 2 medium carrots, ((finely chopped))
  • 1 cup green peas
  • 2 tbsp Irish whiskey ((optional))
  • 1 tbsp extra virgin olive oil
  • 1 tbsp thyme ((chopped. If using dry thyme use 1 tsp))
  • 2 tbsp mint ((chopped. If using dry mint use 1 to 2 tsp))
  • 3 tbsp tamari
  • 1/2 tsp paprika
  • 1/2 tsp cayenne
  • 2 tsp dijon mustard
  • Salt and ground black pepper to taste
  • 12 Yukon gold potatoes ((boiled in their jackets until tender, then peeled and mashed))
  • 1 tbsp extra virgin olive oil
  • 1/4 cup nondairy milk ((almond, soy, rice and hemp milk will all work))
  • Salt and ground black pepper to taste

Instruction

  • Make the mashed potatoes by mixing together the potatoes, olive oil, almond milk and salt and ground black pepper. Set aside.
  • Heat the oil for the filling in a saucepan. Add the onions, celery. peas and carrots and the minced garlic. Add salt and a good pinch of ground black pepper. Saute until the onions turn translucent.
  • Add the mushrooms and tempeh and the whiskey. Saute, stirring frequently, until the liquid has evaporated.
  • Add the tamari, mustard, thyme, mint, paprika, cayenne and some ground black pepper. Mix well, then add the lentils.
  • Cook until most of the moisture has evaporated. Add salt.
  • Oil a baking dish (I used an oval one that's 10 inches long). Spoon the lentil-tempeh filling into the dish.
  • Layer on the mashed potatoes evenly. When you're done, run the tines of the fork through the top of the potatoes to give it a pretty, traditional look.
  • Spray the top with some oil. Preheat an oven to 400 degrees Fahrenheit and bake the Shepherd's Pie for 25 minutes.
  • Serve hot.