Vegetarian Cottage Pie with Toast

Life has been kinda morbid lately. So I dealt with it the usual way..get through the day with minimal possible effort, watch Extreme Cakes on TV, read through a novel, and cook my heart out.

Tempeh Cottage Pie (adpated from the Veganomicon's Tempeh Shepherdess Pie)

-  8 oz tempeh, cubed
-  2 tbsp tamari/ soy sauce
– 1 cup vegetable stock
– 1 tsp fennel seeds
– 1/2 tsp red chilli powder
– 1 tablespoon plus 1 teaspoon olive oil
– 1 onion, chopped
– 1 clove garlic, minced
– 8 ounces cremini mushrooms, sliced
– 1 tsp dried thyme
– 1 tsp ground coriander
– fresh ground pepper
– 1 cup frozen peas
– 1 cup frozen corn
– 1/2 cup milk
– 1 tbsp white flour
– cilantro for garnish

For the mashed potatoes:

– 2 pounds Yukon gold potatoes, peeled and cut into 1 inch chunks
– 1/4 cup milk
– 1 tbsp butter
– salt and pepper to taste

What to do:

– Preheat the oven to 375 degrees.
– In a skillet, crumble the tempeh into small pieces.
– Add the stock, tamari, fennel seeds, chili powder, and 1 tsp of oil.
– Cover and let boil for about 10 minutes.
– Remove the lid from the tempeh and continue to boil until the most of the liquid has evaporated.
– Drain the tempeh.
– Return the pan to the stove top over medium heat.
– Saute the onions in the remaining olive oil for 5 minutes. Add the garlic and saute for 1 more minute.
– Stir in the tempeh, along with the sliced mushrooms and, thyme and coriander. Cook for about 10 minutes until the mushrooms are juicy.
– Add the flour, and stir until brown. Now add the milk and let it thicken.
– Add the corn and peas, and cook until heated through. Season with salt and pepper.

– In a sauce pan, cover the potatoes with an inch of water to spare and bring to a boil. Boil for about 10 minutes.
– When the potatoes are done, drain the water out.
– Add the milk, butter, salt and pepper to the potatoes, and mash well.

– Place the tempeh filling in a 10×10 inch casserole dish. Spoon the potatoes over the filling.
– Place in the preheated oven and bake for 20 minutes. The potatoes should be slightly golden, if they aren't turn on the broiler for a few minutes.
– Remove from the oven, garnish with cilantro and serve with herb toast.

For the toast, I simply broiled thick cut slices from a wheat baguette on one side, then flipped them, brushed them with a mixture of olive oil, basil, rosemary, salt and pepper, sprinkled some Parmesan on top and broiled them again. Delicious with the shepherdess pie.

While I was taking pictures of the food, A came home with these.

I feel better already. 🙂

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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14 Responses to Vegetarian Cottage Pie with Toast

  1. Karen Lynn says:

    The food looks yummy, and the flowers are beautiful. What a sweet man you got there hon! :))(((((hugs)))))

  2. julie says:

    You make him delicious food. He gets you gorgeous flowers. Too cute.

  3. Aubrey says:

    The yummiest part of this post is the gift of flowers.
    Followed closely, of course, by the tempeh pie! (I'm having a tempeh salad for lunch tomorrow)
    I like the olive oil mixture for the bread – I wonder if it would work for vegetables as well?

  4. Lakshmi says:

    What do you mean by you feel better? You don't know heaven when you see it, do you?

  5. i'm home sick with the flu and zero appetite, so the pics of the food aren't affecting me nearly as much as the photo of the calla lilly– that is so so lovely. and i love the "getting through the day with minimal possible effort"– please elaborate on how you do this! =) i try to do this but still leave every day feeling so utterly exhausted.

  6. Emjay says:

    Lovely food and yummy flower! 😉 That bread looks really good and I'm sure it would go with many things.

  7. Purplesque says:

    Tempeh salad..I need to learn how to make that. The olive oil mixture works for everything. 🙂 I do like to add some balsamic vinegar to the mix when roasting veggies.

  8. Purplesque says:

    L, you just hit the nail on the head. Quite often, I don't.

  9. Purplesque says:

    Ugh, the flu sucks, LH. I hope you feel better soon. Going through the day with minimum effort works only for us psychiatry people rotating in intake, one follow-up and a few phone calls..5-6 hours of sedentary work. If your schedule is anything like A's, you're putting in 5 am to 8 pm workdays and back to back calls, plus long OR days. I feel for you. Just remember..the end is near.

  10. Purplesque says:

    🙂 We ate half of it straight off the pan. It really does go with everything. I've run out of menu ideas for today..maybe pasta with more fresh bread?

  11. I never had shepherd's pie, of any sort — always wondered what was in it…that looks like it was WONDERFUL!And Yukon gold potatoes are soooooooooooooooooooooo good!!!The lily picture is stunning.

  12. Purplesque says:

    Ha neither. They're supposed to be leftover mincemeat pies, topped with mashed potatoes and cheese.Thanks, RD!!

  13. Larsnxd says:

    This is definately next on my list to cook (gotta make a vegan lasagna friday)
    Thx for the recipe

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