Here’s an easy recipe for Vegan Shepherd’s Pie, the oh-so-comforting casserole dish. Hearty tempeh and vegetable mixture topped with fluffy garlic mashed potatoes, all baked to perfection!
日本語のレシピは ここをクリック
Ingredients for Vegan Shepherd’s Pie
Here are the ingredients you’ll need:
for the Potato Topping
- potatoes
- garlic
- salt
- black pepper
- vegan butter
- plant-based milk
- plant-based cream
- fresh parsley (for garnish)
for the Tempeh Filling
- olive oil
- tempeh
- shiitake mushrooms
- onions
- dried rosemary
- dried thyme
- miso paste
- vegan Worcestershire sauce
- soy sauce
- salt
- black pepper
- all-purpose flour
- vegetable stock
- frozen mixed vegetables
A detailed recipe with measurements is in the recipe card below.
Ingredient Notes
plant-based milk – I used oat milk, but any plant milk will work.
plant-based cream – I used soy cream, but any plant-based cream (creamer) will work. For those in Japan, most supermarkets carry this brand of soy based whipping cream.
vegan Worcestershire sauce – for those in Japan, Green’s Vegetarian sell several different brands of vegan Worcestershire sauces. If you don’t have it, it can be subbed with soy sauce.
Tempeh – depending on where you live, tempeh might not be readily available. The most likely places that sell tempeh are natural food stores and co-ops. It is also sold online on Amazon.
For those in Japan, some major chain grocery stores like AEON and Ito-Yokado carry tempeh. You could also buy them online. One of my favorite tempeh brands online is Puratempeh.
How to make Vegan Shepherd’s Pie
A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process. It’s a simple 3-step process:
Step 1 : Make the Mashed Potatoes
Peel and cut potatoes, and boil them with garlic cloves until soft.
Drain and add butter, plant milk, plant cream, salt and pepper. Mash until smooth.
Step 2 : Make the Tempeh Filling
Crumble tempeh with your hands or finely chop it with a knife.
Heat oil in a skillet, and cook chopped onions on medium heat for 5 minutes.
Add crumbled tempeh, chopped mushrooms, dried rosemary and thyme. Continue cooking for 5 more minutes.
Add miso paste, Worcestershire sauce, soy sauce, flour, salt and pepper. Stir well to combine.
Add vegetable stock and frozen mixed vegetables, and bring mixture to a boil. Reduce to simmer, and simmer for 5 minutes, stirring occasionally.
Step 3 : Assemble and Bake
In a baking dish (7in x 11in / 18cm x 28cm), layer the tempeh filling and mashed potatoes evenly.
Use a fork to scrape across the surface and make ridges. When baked, the ridges become extra crispy and crunchy.
Bake in a preheated 400F/200C oven for 30 minutes, until golden brown. Let it sit for 10 minutes before serving. Garnish with chopped parsley and ENJOY!
Looking for other vegan comfort foods?
Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️
Vegan Shepherd’s Pie
Ingredients
Potato Topping
- 500 grams (4~5 medium sized) potatoes peeled and quartered
- 2 cloves garlic
- 50 grams vegan butter
- 50 ml oat milk or any non-dairy milk
- 30 ml soy cream or any non-dairy cream
- 1/3 tsp salt
- 1/4 tsp black pepper
Tempeh Filling
- 1 tbsp olive oil
- 1 yellow onion chopped
- 250 gram tempeh
- 1 1/2 cups shiitake mushrooms chopped
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1 tbsp miso paste
- 2 tbsp vegan Worcestershire sauce
- 1/2 tbsp low-sodium soy sauce or tamari
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp all-purpose flour
- 120 ml vegetable stock
- 1 cup frozen mixed vegetables
for Garnish
- fresh parsley chopped
Instructions
- Place potatoes and garlic in a pot and cover with cold water. Bring to a boil, reduce to simmer and cook until fork tender, about 20 minutes.
- While the potatoes are boiling, preheat the oven to 200C/400F and make the tempeh filling.
Make Tempeh Filling
- Crumble tempeh with your hands or finely chop it with a knife.
- Heat oil in a skillet, and cook chopped onions on medium heat for 5 minutes.Add crumbled tempeh, chopped mushrooms, dried rosemary and thyme. Continue cooking for 5 more minutes.Add miso paste, Worcestershire sauce, soy sauce, flour, salt and pepper. Stir well to combine.Add vegetable stock and frozen mixed vegetables, and bring mixture to a boil. Reduce to simmer, and simmer for 5 minutes, stirring occasionally.
Make Mashed Potatoes
- Once the potatoes are fork tender, drain and return them to the hot pot.
- Add butter, plant milk, plant cream, salt and pepper. Mash until smooth.
Assemble and Bake
- In a baking dish (7in x 11in / 18cm x 28cm), spread the tempeh filling evenly.
- Spoon the mashed potatoes on top of the tempeh, and spread evenly.
- Use a fork to scrape across the surface and make ridges. When baked, the ridges become extra crispy and crunchy.
- Bake in a preheated 400F/200C oven for 30 minutes, until golden brown. Let it sit for 10 minutes before serving. Garnish with chopped parsley and ENJOY!
ヴィーガン・シェパーズパイ
ヴィーガン・シェパーズパイのレシピ
シェパーズパイはイギリスの伝統的なオーブン料理。挽き肉の上にマッシュポテトをのせてオーブンでこんがり焼いた料理です。
今回は、挽き肉の代わりにテンペを使ったヴィーガン・シェパーズパイのレシピを紹介します！
テンペはインドネシアの発酵食品で、タンパク質やビタミン、食物繊維が多く含まれるスーパーフードです。テンペの肉っぽい食感と、香ばしいナッツのような風味がシェパーズパイのベースにピッタリです。
栄養価の高い、美味しいヴィーガン・シェパーズパイを是非お試しください！
ヴィーガン・シェパーズパイ
Ingredients
マッシュポテト用
- 1/3 tsp salt1/4 tsp black pepper
- じゃがいも（中） 4〜5個 約500g
- ニンニク 2 片
- ヴィーガンバター 50 g
- オーツミルク 50 ml 他の植物性ミルクでもOK
- 豆乳ホイップ用クリーム 30 ml
- 塩 小さじ 1/3
- コショウ 小さじ 1/4
テンペ用
- オリーブオイル 大さじ 1
- 玉ねぎ、みじん切り 1 個
- テンペ 250g
- 椎茸、みじん切り 1.5 カップ
- ドライローズマリー 小さじ 1/2
- ドライタイム 小さじ 1/2
- 味噌 大さじ 1
- ウスターソース 大さじ 2
- 醤油 大さじ 1/2
- 塩 小さじ 1/4
- コショウ 小さじ 1/2
- 小麦粉 大さじ 1
- 野菜ストック（出汁） 120 ml
- 冷凍ミックスベジタブル 1 カップ
飾り用
- フレッシュパセリ 適量
Instructions
マッシュポテトを作る
- じゃがいもの皮を剥き、適当な大きさに切る。
- 鍋にじゃがいも、にんにく、たっぷりの水を入れ、火にかける。ひと沸きしたら、弱火にして茹でる。竹串がスッと通る程やわらかくなるまで20分茹でる。
- 水気を切りボウルに移しマッシャーで潰す。ヴィーガンバター、オーツミルク、豆乳クリーム、塩、コショウを加えて、クリーミーになるまでのばす。
テンペを調理する
- テンペを細かくミンチにする。
- フライパンにオリーブオイルを熱し、玉ねぎを中火で5分炒める。テンペ、椎茸、乾燥ローズマリー、乾燥タイムを加えてさらに5分炒める。味噌、ウスターソース、醤油、小麦粉、塩、コショウを加えてよく混ぜ合わせる。野菜ダシと冷凍ミックスベジタブルを加えて、ひと煮立ちする。弱火にして、5分煮る。
オーブンで焼く
- オーブンを200C/400Fに予熱する。
- 耐熱皿（18cm x 28cm) にテンペを敷き詰め、上のマッシュポテトをのせて平らにならす。
- フォークで模様をつけると、カリッと焼き上がります。
- オーブンで30分、焼き色がつくまで焼く。上に刻んだパセリをのせて出来上がりです！
