Meatless Monday - Sweet n' Savory Almost 'Shepherds' Pie

Prep time: 45 minutes -- Cook time: 45 minutes -- Servings: about six

You will need:

for the pie filling --

2 Tablespoons Vegetable oil - I used Coconut oil

1/2 a large Sweet Vidalia onion - Chopped fine

8 oz Tempeh

1 cup chopped carrots

1 cup peas (frozen works)

1/4 cup corn (frozen)

1 tsp minced garlic

3 Tablespoons Ketchup

1/2 teaspoon dried thyme

1/2 teaspoon freshly chopped rosemary

1 teaspoon dried marjoram

2 teaspoons Worcestershire sauce

1 1/4 cup veg broth

1/2 Granny Smith Apple

11" x 7" ungreased baking pan - I'm using glass

for the topping --

4 medium sized potatoes, peeled and chopped

1/2 cup low fat milk (or soy milk, or just veg broth)

Butter/ marg or oil or sour cream

1 cup of shredded cheese

------------------------------

Heat 2 tablespoons oil in pan, saute the onion until lightly browned - about 10 minutes. Add 1 tsp garlic and stir occasionally for an additional 2 minutes.

While onions are cooking, grate the tempeh (view my previous blog here for tips Method of Grating tempeh).

Tempeh mixture simmering

To the onion/garlic mix, add the grated tempeh, 1 1/4 cups veg broth, the carrots, corn and herbs, stir well. Then add the 2 Tablespoons ketchup and 2 teaspoons Worcestershire sauce. Salt and pepper to taste. Add peas, put lid on and simmer on low heat. Peel and chop 1/2 the apple and to the contents of pan.

In a separate pan, boil water, peel and chop potatoes and cook until soft. Remove from heat. Drain and put back into warm pan, allow water to evaporate. Mash with 1/2 cup of milk (soy or veg broth), 2 teaspoons of butter (I used coconut oil again) until light and fluffy, add salt and pepper to taste.

Put the tempeh mixture into an ungreased baking pan and add the potato mixture on top. Smooth down and sprinkle 1 cup shredded cheese on top.

Bake 30 minutes on the middle rack, then raise temp to 400 and cook for an additional 15 minutes for a lovely crispy, cheesy 'crust' (take a peek after 10 mins).

Allow to stand 5 minutes and serve with a side salad or vegetable of your choice.