Vegetarian Shepherd’s Pie with Beans and Tempeh

Shepherd'e pie with beans, tempeh, and mushrooms.

5 from 1 vote

Vegetarian Shepherd’s Pie with Beans and Tempeh

This hearty vegetarian shepherd’s pie is packed with nourishing ingredients, including tempeh (made from fermented soybeans), white beans, and veggies, all topped with a creamy layer of mashed Yukon gold potatoes. It’s a cozy, satisfying meal that’s both balanced and comforting.

Course dinner, lunch

Cuisine gluten-free, Holiday, Irish, vegetarian

Prep Time 15

Cook Time 1

Cooling time 5

Total Time 1 20

Servings people

Calories 467kcal

Author Stephanie McKercher, RDN

Equipment

oven-safe skillet at least 12-inches diameter and 2-inches deep (see note 1)

Ingredients

Mashed Potatoes:

6 medium Yukon gold potatoes, chopped into 1-inch pieces
½ cup plain Greek yogurt
3 tablespoons butter, softened
¼ teaspoon salt or to taste
⅛ teaspoon pepper or to taste

Shepherd's Pie Filling:

2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, diced
1 rib celery, diced
8 ounces mushrooms, diced (about 3 cups)
¼ teaspoon salt or to taste
⅛ teaspoon pepper or to taste
¼ cup tomato paste
3 cloves garlic, minced
2 cups vegetable broth
1 (8-ounce) package tempeh, crumbled into small pieces (see note 4)
1 (15-ounce) can white beans, drained and rinsed
1 tablespoon fresh thyme leaves or 1 ½ teaspoons dried
1 tablespoon chopped fresh rosemary or 1 ½ teaspoons dried
1 cup frozen peas
Chopped parsley, optional

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Add potatoes to a pot with enough water to fully cover the potatoes. Bring to a boil and cook for 20 minutes, or until potatoes are tender and easily pierced with a fork. Drain and transfer cooked potatoes to a large bowl with yogurt, butter, salt, and pepper. Use a potato masher to mash the potatoes until smooth and creamy. Set aside.
While the potatoes are boiling, prepare the filling. Heat oil in a large oven-safe skillet over medium heat. Stir in onion, carrots, celery, mushrooms, salt, and pepper, and cook for 5 minutes, or until vegetables are tender. Stir in tomato paste and garlic and cook for 1 minute, or until aromatic. Stir in vegetable broth, tempeh, white beans, thyme, and rosemary. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low and cook for 10 minutes, stirring occasionally, or until most of the broth is absorbed and the sauce is thickened. Stir in frozen peas and remove from heat.
Gently spread the mashed potatoes on top of the tempeh mixture. Transfer the skillet to the oven and bake uncovered for 30 minutes, or until the top begins to turn golden brown. To promote more browning, broil on high during the final 3-5 minutes of cooking if desired. Watch closely while broiling to prevent burning.
Cool 5 minutes, garnish with fresh parsley if desired, and enjoy!

Notes

Equipment: If you don't have a large oven-safe skillet, use a Dutch oven instead. If needed, you can also prepare the filling in a skillet and then transfer to a baking dish to assemble and bake the pie.
Vegan: Substitute plant-based butter and plain unsweetened yogurt alternative for the butter and Greek yogurt.
Gluten-free: Most tempeh is gluten-free, but check the label to be sure.
Tempeh: If you don't have tempeh, substitute a second can of white beans.
Storage: Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition