Recipe:

Harvest Vegetable Shepherd's Pie with Mashed Yams

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Serves 6

Shepherd's pie was originally created in Canterbury, England as a means of using up leftover Sunday roast, so it's traditionally made with ground beef or lamb. We created this vegetarian recipe as a hearty
vegetable dish suited for holiday gatherings, although, as it turns out, this dish is popular all year long. The orange mashed potato crust makes a fabulous topping for this pie. If you wish, make a classic mashed potato topping or use a favorite packaged variety. Both the filling and topping may be made two days prior to assembling. Harvest Vegetable Shepherd's Pie is especially inviting when baked in a ceramic or earthenware dish.

Ingredients

2 tablespoons canola oil
1 pound tempeh, crumbled
1 cup chopped carrots
1 cup chopped yellow onions
1 pound new potatoes, peeled and chopped
3 cups vegetable broth
3 tablespoons tamari or soy sauce
1/2 teaspoon finely chopped thyme
1/2 cup frozen corn kernels, thawed
1/2 cup frozen peas, thawed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cornstarch
1 1/2 teaspoons chopped sage
4 cups mashed cooked yams
1/2 cup sliced almonds

Method

Preheat the oven to 350°F.

Heat oil over in a large skillet over medium high heat. Add tempeh, carrots, and onions and cook until onions are translucent, 3 to 5 minutes. Add potatoes, broth, tamari, and thyme and simmer until potatoes are just tender, 15 to 20 minutes. Stir in corn, peas, salt, and pepper and bring to a simmer. Combine the cornstarch in a small bowl with 1/4 cup water, mix until smooth, and add slurry to simmering vegetables, stirring constantly. Stir in sage.

Transfer potato mixture to a 9-inch pie plate or oven proof casserole dish. Top with yams and spread out evenly. Sprinkle with almonds and bake until the yams and almonds are golden brown and the filling is bubbling, 25 to 30 minutes.

Nutrition

Per Serving (including mashed yam crust): calories 790; calories from fat 200; calories from saturated fat 20; protein 37g; carbohydrate 135g; total fat 22g; saturated fat 2.5g; cholesterol 0 mg; sodium 1130 mg; 25% calories from fat

Tags: Entertaining, One Pot Meals, Family Friendly, American, Vegetarian, Vegan, Dairy Free

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.