OK so as many of you know Jonathan and I are eating less meat (especially the red stuff) so we've been experimenting with some new recipes. Here's a great one we tried recently...you can substitute ground turkey for the
tempeh if you don't want to do
vegetarian.
Harvest Vegetable Shepherd's Pie with Orange Mashed Yam Crust
Ingredients:
1 lb.
tempeh1/8 cup canola oil
1 cup chopped onion
1 cup chopped carrots
1/2 tsp. fresh thyme leaves, minced
1 lb. new potatoes, peeled and diced 1/2 inch thick
3 cups vegetable stock
3 tbsp.
tamari or soy sauce
1/2 cup peas
1/2 cup corn
1/4 tsp. ground pepper
1 tbsp. cornstarch
1/4 cup water
1 1/2 tsp. chopped sage
4 cups mashed yams
1/2 cup sliced almonds
Preheat oven to 350.
Crumble
tempeh so that it resembles cooked ground beef.
Heat canola oil over med-high heat in large saute pan.
Add
tempeh,onions and carrots....cook 3-5 minutes.
Add thyme,potatoes,vegetable stock and
tamari.
Simmer this mixture till potatoes are cooked but still firm....15-20 minutes.
Stir in peas,corn and pepper and bring to a simmer.
Combine cornstarch in a small bowl with the water till smooth and add to simmering veggies, stirring constantly.
Stir in sage.
Place the filling in a 9-
inch pie plate or casserole dish.
Top with 4 cups prepared mashed yams.
Sprinkle almonds on top.
Bake for 25-30 minutes, until yams and almonds are golden brown and filling is bubbly.
Enjoy everyone!
