Sweet Potato Shepherd Pie

3 cups mashed sweet potatoes
3 tablespoons milk
1-8 ounce package tempeh
2 large carrots, peeled and diced
2 stalks of celery, diced
1 cup peas
1 cup chopped mushrooms
1/2 small onion, diced
2 cloves of garlic, minced
1 tablespoon worcestershire sauce
1 teaspoon poultry seasoning (or mix of herbs)
1/4 cup vegetable broth
salt and pepper to taste
Type of Recipe
Main Dish

Dietary Considerations
Cleanse Friendly
Dairy Free


Break apart the tempeh and soak in water for 5 minutes, drain and crumble. Set aside.

Saute onions and carrots until almost fork tender, about 8 to 10 minutes on low to medium heat. Toss in garlic, mushrooms and celery. Saute for 3-4 minutes. Add tempeh, peas, worcestershire sauce, poultry seasoning and vegetable broth. Season to taste. Cook for several minutes until vegetable broth starts to evaporate. Pour mixture in a baking dish. Whip potatoes with milk and cover the tempeh mixture. Preheat oven to 350 degrees and bake for 20 minutes. Turn on broiler for several minutes to brown the sweet potato crust. Enjoy!


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