Shepherd’s Pie

Ingredients

• For the potatoes:
• 4 to 5 large russet potatoes, peeled and diced
• ¾ cup to 1 cup unsweetened plain almond milk
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• For the filling:
• 1 cup chopped onion
• 2 cups chopped carrot
• 2 cloves garlic, minced
• ½ teaspoon salt
• 2 cups crumbled tempeh or 2 cups cooked lentils
• 2 tablespoons tomato paste
• ¾ cup red wine
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• ½ cup frozen corn kernels
• ½ cup frozen peas (optional)

Instructions

1. Preheat the oven to 400°.
2. Steam the potato in a pot or microwave in 7-minute increments until very tender.
3. In a large bowl, using an electric hand mixer, purée the potato until smooth, with no lumps remaining. Add the milk, salt, garlic powder, and pepper. Blend well. Set aside.
4. In a heavy dry pan, cook the onion and carrot over medium heat until the onion is translucent. If the ingredients begin to stick, add water, a few tablespoons at a time.
5. Add the garlic, salt, and tempeh to the onion, and cook for 2 minutes. Add the tomato paste, wine, rosemary, and thyme, and cook for 2 more minutes. Remove from the heat and stir in the corn and peas.
6. Spread the vegetable mixture into the bottom of a medium-size casserole dish. Top with mashed potatoes. Bake, uncovered, for 25 minutes, or until the potatoes begin to brown.
7. Serve with a glass of red wine beside a warm fire.

Notes