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Tempeh Shepherd’s Pie

The perfect recipe for chilly evenings: Tempeh Shepherd’s Pie. This recipe makes such a hearty and comforting dinner!

Recipe and video made by @millievegan for Better Nature

1 hr
Serves: 
3

ingredients

  • 1 pack of Better Nature Tempeh Mince 
  • ½ white onion
  • 2 carrots, chopped into small cubes 
  • 200g mushrooms, chopped 
  • ½ tsp rosemary
  • ½ tsp thyme
  • 1 tsp garlic granules
  • 200ml water
  • 3-4 potatoes, to mash
  • Handful of frozen peas 
  • 3 tbsp meat free gravy granules 
  • Vegan butter 
  • Salt & pepper
  • (optional: 1 tbsp soy sauce + 1 tsp yeast extract)
  • (To serve: rice and fresh herbs)

instructions

  1. Make your mashed potatoes and set to one side. 
  2. In a frying pan cook your chopped onion, garlic, herbs and seasoning. Add in your tempeh, carrots and after around 5 minutes your mushrooms. Then add in your water and the gravy granules. 
  3. We then added soy sauce and the yeast extract (optional).
  4. Add in your frozen peas and leave to cook for 10 minutes. 
  5. Pour the mince mix into an oven dish and top with the mashed potato. Using a fork flatten the mash down and create grooves (these will go crispy in the oven). 
  6. Bake this in the oven at 190C for 20-25 minutes or until golden brown. Serve with grilled or roasted vegetables.

instructions

  1. Make your mashed potatoes and set to one side. 
  2. In a frying pan cook your chopped onion, garlic, herbs and seasoning. Add in your tempeh, carrots and after around 5 minutes your mushrooms. Then add in your water and the gravy granules. 
  3. We then added soy sauce and the yeast extract (optional).
  4. Add in your frozen peas and leave to cook for 10 minutes. 
  5. Pour the mince mix into an oven dish and top with the mashed potato. Using a fork flatten the mash down and create grooves (these will go crispy in the oven). 
  6. Bake this in the oven at 190C for 20-25 minutes or until golden brown. Serve with grilled or roasted vegetables.
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