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. 🙂