Tempeh Shepherd’s Pie with Mushroom Gravy

Ordinarily I am the sort of cook where if I see a recipe with a hugely long ingredients list and a method that involves more than using maybe two pots, I go “tell him he’s dreaming” and then make ramen for dinner for the forty thousandth time. It’s not just laziness (although a decent percentage of it is laziness) – huge recipes are generally a signal that not only are you going to have to whip out some very clever kitchen skills in order to pull it off, but there’s generally also specialty ingredients lurking within that list that are going to be a bugger to source, are probably expensive and will then sit in your cupboard forever never to be useful for anything else and you’ll end up throwing them away four years past expiry in a fit of annoyed guilt. And of course, there is nothing worse than throwing all your soul and effort into a big complicated recipe, only for it all to explode in your face and end up tasting terrible.

This Frankenstein’s monster of a shepherd’s pie recipe, which I cobbled together in order to use up a packet of tempeh, is however well worth its long ingredients list and slightly fiddly assemblage. I was inspired by Michael’s version of the Viva Vegan creamy corn-crusted tempeh pot pie and used that recipe as a jumping point, although I already knew that I’d be changing several elements – subbing out the corn crust for a more traditional mashed potato, replacing the potato with pumpkin, adding green beans and leaving out entirely the currants and olives (because HONESTLY), and using a mix of spices more easily found in my cupboard and garden. It also didn’t look saucy enough for my purposes, so I started googling around for a suitable vegetarian gravy to add, and came across this version of tempeh pie to further jump off. The mashed potato formula comes courtesy of my mother, as all the best things do.

The only thing that I’ve amended in writing this recipe down is that in my original version I used half dried shiitake mushrooms and half a mix of other dried mushroom varieties, as that’s what I had in my cupboard. But as the shiitake was clearly the best part of the whole endeavour, and lent an awesome richness to the pie filling as a whole while the other mushrooms were merely taking up standing room, I must forcefully insist that you go Full Shiitake.

Ingredients

Tempeh Filling

  • 1/2 medium sized pumpkin, deseeded, skin removed, and diced
  • 230g packet tempeh
  • 2 large carrots, peeled and diced
  • 2 brown onions, finely sliced
  • handful green beans, top and tailed and cut into short rounds
  • 2 tsp cumin
  • 1 tsp fresh thyme leaves (substitute with dried if you don’t have fresh)
  • 2 tbsp red wine
  • 1 tbsp soy sauce
  • 1 1/2 cups water
  • 1 tsp vegetable stock powder
  • olive oil

Mushroom Gravy

  • 1 small packet whole dried shiitake mushrooms
  • 3 tbsp soy sauce
  • lots of ground black pepper
  • 1 cup mushroom water (this will be what’s left from re-hydrating your shiitake!)
  • 2 tbsp corn flour, dissolved in 1/2 cup water
  • olive oil

Mashed Potato Topping

  • 4 floury potatoes, peeled and cut into quarters
  • 50g butter
  • milk
  • ground black pepper and sea salt

Method

Grab your shiitake and set them to soak in a big bowl of boiling hot water. The longer the mushrooms have to soak the better, so always make sure this is your first step.

Steam your tempeh and boil your taters! I have one of those stovetop steamer sets where you boil water in the saucepan then whack the steamer pot on top, so if you have one of those you can be a SUPER MULTITASKER and do both at the same time. WONDERS! (You can also just bung on a separate saucepan for the potatoes if you don’t have a stovetop steamer set.) The potatoes will take about 20 minutes to properly soften up, and you should make sure you boil them in water that has had a good generous shake of salt added. The tempeh will take 10 minutes or so, so lay a little round of baking paper on the bottom of the steamer before putting in the tempeh, and then place over the boiling potatoes with a lid on – make sure there is a few inches gap between the top of the boiling water and the steamer pot, otherwise you’ll end up with very soggy tempeh indeed. Once the tempeh is ready, take it out carefully – it will be hot – cut it into cubes and put aside.

Since we’ve been multitasking wonders and boiled our potatoes, we may as well make the mash topping now. Drain the water from the pot, add the butter, and use a masher or the back of a fork to mash the potatoes. Add in a splash or two of milk to bring it to your preferred level of creaminess, add generous amounts of black pepper and sea salt, and mash it all up good. You can set aside the mash with a lid on it and it will keep warm while you make the filling and gravy.

Now would be a good time to preheat your oven to 200C.

Heat up a couple of tablespoons of olive oil in a big deep frying pan. Fry the onions and the carrots over medium heat for about 10 minutes – you want the onions to be completely soft. Add the tablespoons of wine, which will cook off nice and quickly, then add the cumin, thyme, pumpkin, beans, tempeh, soy sauce and water. Add the powered vegie stock, combine, and let it simmer for about 10 minutes, with some occasional stirring, before taking off the heat and setting aside.

Now to the gravy. Drain the mushrooms (but keep that mushroom water, we need it!), and cut the shiitake in half. Put them in a small frying pan with a few tablespoons of olive oil and start to saute away. Crack over a good generous amount of black pepper. Add in 1 cup of the leftover mushroom water and bring to a gentle boil. Slowly pour in the corn flour and water mixture, and let it all simmer, while stirring, until it thickens nicely (your kitchen will be smelling like THE MOST DELICIOUS THING IN THE WORLD at this point, by the way).

Let us assemble the pie. Get the biggest, deepest casserole dish you can find. Layer first with the filling mixture, then with the gravy, and finish with the mashed potato. Put the casserole dish on a baking tray that has been lined with foil (just in case there is any spillover during the pie’s time in the oven) and bake for 45 minutes, or until the potato has nicely browned.

photo (3)

If you are vegan you can make this pie – just replace the milk and butter in the mashed potato with your preferred non-daily equivalent. If you are coeliac you can make this pie – just replace the soy sauce with tamari. If you are an omnivore who ordinarily goes “ugh tempeh”, get your childish arse in hand, stop being so fucking boring and make this goddamn pie. This is my greatest life achievement, creating this delicious monument to saucy starch, and if this is the only tangible thing that I leave to the world, well then my existence has been worthwhile. Make the goddamn pie.

photo (4)

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