alive logo

Mashed Potato Tempeh Pie

Serves 6


    Mashed Potato Tempeh Pie

    Stealth add-ins such as miso and soy sauce add umami depth to this plant-based riff on shepherd’s pie that is sure to leave everyone around the table searching for the like button—even the most devout carnivores. Plus, it’s the perfect make-ahead dish; simply reheat in the oven shortly before serving.


    Say cheeze 

    If you need to turn this sweet potato pie into a vegan-friendly dish, use a dairy-free butter alternative and try this Parmesan alternative: in bowl, stir together 1/2 cup (125 mL) hemp hearts; 1/4 cup (60 mL) nutritional yeast; 1/2 tsp (2 mL) garlic powder; 1/2 tsp (2 mL) onion powder; and 1/2 tsp (2 mL) salt.


    Mashed Potato Tempeh Pie


    • 2 lbs (1 kg) sweet potato (about 3 large), peeled and diced
    • 1/3 cup (80 mL) grated Parmesan cheese, plus more for topping (see Tip)
    • 2 Tbsp (30 mL) unsalted butter or dairy-free butter
    • 1 Tbsp (15 mL) finely chopped fresh rosemary
    • 1/2 tsp (2 mL) cinnamon
    • 1 Tbsp (15 mL) grapeseed oil or sunflower oil
    • 1 yellow onion, diced
    • 2 large carrots, chopped
    • 1/2 lb (225 g) cremini mushrooms, chopped
    • 2 garlic cloves, minced
    • 2 - 8 oz (225 g) pkg tempeh, crumbled
    • 1 cup (250 mL) frozen green peas
    • 1/4 cup (60 mL) tomato paste
    • 1 cup (250 mL) cooked green or black lentils
    • 2 Tbsp (30 mL) white or yellow miso
    • 2 Tbsp (30 mL) apple cider vinegar
    • 2 Tbsp (30 mL) low-sodium soy sauce or tamari
    • 2 tsp (10 mL) dried thyme


    Per serving:

    • calories529
    • protein31g
    • fat16g
      • saturated fat6g
      • trans fat0g
    • carbohydrates69g
      • sugars12g
      • fibre14g
    • sodium613mg



    In steamer basket set over 1 in (2.5 cm) of water, place sweet potato and steam until very tender, about 10 minutes. Alternatively, you can boil potato cubes until tender. Mash potato with Parmesan cheese, butter, rosemary, and cinnamon. Set aside.


    Preheat oven to 400 F (200 C) and grease 11 x 8 in (28 x 20 cm) casserole pan.


    In large skillet, heat oil over medium. Add onion and heat for 5 minutes. Add carrot and heat for 3 minutes. Place mushrooms and garlic in pan; heat for 3 minutes. Add tempeh and heat for 3 minutes. Place green peas and tomato paste in pan; heat for 1 minute. Stir in cooked lentils, miso, cider vinegar, soy sauce, and thyme. Place tempeh mixture in greased casserole pan and spread mashed sweet potato mixture over top. Sprinkle some additional grated Parmesan overtop. Bake for 30 minutes.



    SEE MORE »
    Floral Breakfast Blueberry Pudding Bowl

    Floral Breakfast Blueberry Pudding Bowl