½cupwhole milk or plain unsweetened milk of choice
½cupplain Greek yogurt or plain unsweetened yogurt of choice
Salt and pepper
Tempeh Filling:
2tablespoonsgrapeseed oil or as needed to coat the pan
1mediumonion,diced
2carrots,diced (reserve carrot tops for garnish if desired)
1rib celery,diced
2portobello mushroom caps,chopped into 1-inch pieces
1cupfrozen peas
2(8-ounce) packages tempeh, crumbled
1cupvegetable broth
¼cuptomato paste
3sprigsfresh thyme
1sprigfresh rosemary
1sprigfresh sage
Salt and pepper
Optional for serving:
Fresh thyme leaves
Cracked black pepper
Instructions
Preheat the oven to 400 degrees Fahrenheit.
Add potatoes to a large pot of boiling water and cook 20 minutes, or until you can easily pierce them with a fork. Turn off the heat, drain, and return cooked potatoes to the pot. Mash with a potato masher until potatoes reach desired consistency. (I like to keep some chunks for added texture.) Stir in garlic, milk, Greek yogurt, and salt and pepper to taste. Mash again with a potato masher to fully mix the ingredients if needed.
While the potatoes are cooking, prepare the tempeh filling. Heat grapeseed oil in a Dutch oven or oven-safe skillet over medium heat. Stir in onion and cook 4 minutes, or until translucent. Stir in carrots and celery and cook 5 minutes, or until carrots begin to soften. Stir in mushrooms and cook 3 minutes, stirring often, or until the mushrooms turn dark brown. Stir in frozen peas, tempeh, vegetable broth, and tomato paste. Place sprigs of thyme, rosemary, and sage on top of the tempeh mixture. Cover, increase the heat to high, bring to a boil, and then reduce the heat to low-medium and cook 10 minutes, stirring occasionally, or until most of the broth is absorbed.
Remove sprigs of thyme, rosemary, and sage. Taste the tempeh mixture and season with salt and pepper as needed.
Spoon the mashed potatoes on top of the tempeh mixture. Transfer to the oven and bake uncovered 30 minutes, or until the potatoes turn golden brown. To promote more browning, broil on low during the final 5 minutes of cooking if desired.
Serve with fresh thyme and cracked black pepper if desired.
Store leftovers in an airtight container and refrigerate for up to 1 week.
Notes
Vegan variation: Use plain unsweetened oat milk (or any type of dairy-free milk) instead of whole milk. Use a plain, unsweetened dairy-free yogurt alternative (such as coconut, soy, oat, or almond-based varieties) instead of Greek yogurt.If you don’t have a Dutch oven or an oven-safe skillet, you can transfer the tempeh filling to a baking dish right before you add the potatoes and bake.I prefer to leave the potato skins on, but you can also peel them before boiling if desired.Recipe tested with 5% Greek yogurt.Recipe adapted from Downshiftology.