Go Back
–+ servings
Print

Mashed Potato Tempeh Pie

Serves 6
Servings 6

Ingredients

  • 2 lbs sweet potatoes (about 3 large) peeled and diced
  • 1/3 cups grated Parmesan cheese plus more for topping
  • 2 tbsp unsalted butter or dairy free butter
  • 1 tbsp finely chopped fresh rosemary
  • 1/2 tsp cinnamon
  • 1 tbsp grapeseed oil or sunflower oil
  • 1 yellow onion diced
  • 2 large carrots chopped
  • 1/2 lb cremini mushrooms chopped
  • 2 garlic cloves minced
  • 2-8 oz pkgs tempeh crumbled, gluten free if desired
  • 1 cup frozen green peas
  • 1/4 cup tomato paste
  • 1 cup cooked green or black lentils
  • 2 tbsp white or yellow miso gluten free if desired
  • 2 tbsp apple cider vinegar
  • 2 tbsp low-sodium soy sauce or gluten-free tamari
  • 2 tsp dried thyme

Instructions

  • In steamer basket set over 1 inch 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 and grease 11 x 8 in 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.

Notes

Per serving: 529 calories; 31 g protein; 16 g total fat (6 g sat. fat); 69 g total carbohydrates (12 g sugars, 14 g fiber); 613 mg sodium