Wednesday, 9 October 2013

Harvest Vegetable Shepherd's Pie with Mashed Yams

I've been trying some different recipes lately and been having some fun with vegan recipes.

I found this one for Harvest Vegetable Shepherd's Pie with Mashed Yams here and tried it out for dinner on Monday night. Yams are sweet potatoes if you didn't know.

I was a little worried how it was going to taste considering it had the tempeh in it and if MJ would like it considering its vegan (he did sprinkle his with cheese) but I was impressed it was quite yummy and with the added crunch of the slivered almonds on top. 

Harvest Vegetable Shepherd's Pie Recipe


2 tbsp
canola oil
1 lb
tempeh, crumbled
1 cup
chopped carrots
1 cup
chopped yellow onions
1 lb
new potatoes, diced
3 cups
vegetable broth
3 tbsp
tamari or soy sauce
1/2 tsp
finely chopped thyme
1/2 cup
frozen corn kernels, thawed
1/2 cup
frozen peas, thawed
1/4 tsp
1/2 tsp
freshly ground black pepper
1 tbsp
2 tsp
chopped sage
4 cups
mashed cooked yams (sweet potato)
1/2 cup
sliced almonds


Heat oil in a large skillet over medium-high heat. Add tempeh, carrots and onions; cook until onions are translucent, about 5 minutes. Add potatoes, broth, tamari and thyme; simmer until potatoes are just tender, 15 to 20 minutes. Stir in corn, peas, salt and pepper and bring to a simmer. Combine the cornstarch in a small bowl with 1/4 cup water; mix until smooth and stir into the skillet, stirring until combined and slightly thickened. Stir in sage.

Preheat the oven to 180°C.

Transfer tempeh mixture to an ovenproof casserole or baking dish. Top with yams and spread out evenly. Sprinkle with almonds and bake until the yams and almonds are golden brown and the filling is bubbling, 25 to 30 minutes.

Before the oven

After the oven
(A month of food – No 2 (crunchy), No 11 (healthy) and No 14 (recipe) 


  1. Sounds nice, I think I might give this one a go too. Corn starch? Is that corn flour?

    1. I used corn flour, that's how I read corn stratch to be.


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