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Tempeh Shepherd's Pie

Craving something wholesome and delicious? Henry's Tempeh Shepherd's Pie is here to save the day! Packed with protein and bursting with flavour, this recipe is perfect for a cozy night in.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 package of Henry’s Tempeh Seasoned Crumble
  • 1 tsp olive oil
  • ½ an onion diced
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tbsp soy sauce or gluten-free tamari or coconut aminos
  • 1 tbsp ketchup
  • ½ cups peas
  • ½ cup corn
  • 2-3 medium potatoes
  • ¼ cup unsweetened oat milk

Method
 

  1. Peel and dice potatoes and add to a pot of water. Bring to a boil and cook until tender.
  2. While the potatoes cook, heat 1 tsp of olive oil in a pan and add diced onion and spices. Cook 3-4 minutes.
  3. Add tempeh and cook for 5 minutes. Add peas and corn and cook until everything is warm, about 5 minutes.
  4. Add in soy sauce and ketchup and stir.
  5. Add filling to a square baking dish. Mash potatoes with oat milk and top the filling. Smooth out and sprinkle a little paprika on top.
  6. Bake at 350F for 20 minutes until the potato topping starts to crisp.
  7. Enjoy!