Video:How to Make Vegan Shepherd's Pie

Transcript:How to Make Vegan Shepherd's Pie

Hi, my name Rocky Hunter and I am a chef at Local Sprouts Cooperative Cafe in Portland, Maine. And today we are going to make a vegan shepherd's pie, sourcing local ingredients from main farms.

Ingredients for the Vegan Shepherd's Pie

Before we will start, you will need:

• 1 pound block of tempeh
• 8 Yukon potatoes
• 1 white onion
• 5 carrots
• 4 zucchini
• 3 cups of mushrooms
• salt and pepper
• olive oil
• 1 bunch of sage, chopped
• 1 bunch of thyme, chopped
• 1 bunch of parsley, chopped
• 2 tablespoons of chopped garlic
• 1 tablespoon of crushed red pepper

Make the Topping for Vegan Shepherd's Pie

Chop the potatoes into quarters and place into a large stock pot. Fill the pot with cold water one inch over the potatoes, add one teaspoon of salt and bring to a boil, then drop to a simmer. Cook the potatoes until they are tender. Strain the mixture from the pot, leaving a half inch of water at the bottom, add a quarter cup of olive oil and mash the potatoes, then salt and pepper to taste accordingly.

Prepare the Vegetables for the Vegan Shepherd's Pie

Preheat your oven to 350 degrees, roughly chop the onions, zucchini, mushrooms and carrots and toss them into a bowl with olive oil, salt and pepper. Place everything on to a sheet tray and roast in the oven until it is tender. Remove the vegetables from the oven and place them back into the mixing bowl.

Finish and Bake the Vegan Shepherd's Pie

Crumble tempeh, the herbs and garlic into the mixture. Tempeh is a major source of vegan protein made up of fermented soybeans and molded into a dense patty.

Spread evenly at the bottom of the baking pan, and spread the mash potatoes over the top. The oven should now be preheated. Bake covered at 350 degrees for 25 minutes and an additional ten minutes uncovered until golden brown. Serve hot and enjoy.