Mashed Potato & Gravy Shepard’s Pie


This one will be used for Thanksgiving for sure! Warm, hearty and a traditional meal, this Shepard’s Pie will please anyone at your holiday table.

4 or 5 Yukon Gold potatoes, boiled

1 1/2 cups chickpea gravy

1/2 cup coconut milk

3/4 cup frozen peas

1 onion, chopped

1 carrot, chopped

1 8 oz. package organic tempeh, crumbled

3 cloves garlic, minced

2 tbsp olive oil, divided

1 cayenne pepper, minced

1 tsp sea salt

1 tsp dried thyme

1/4 tsp black pepper

  • Preheat oven to 350 degrees
  • Cook cayenne pepper and onion in 1 tbsp oil over medium heat in a saucepan for 7 minutes
  • Add peas, carrots, tempeh, gravy, salt, thyme and pepper and cook for 2 more minutes
  • Mash potatoes with coconut milk and garlic until creamy
  • Spread 1 tbsp oil on the bottom of a casserole dish
  • Spread vegetable/tempeh mix over the bottom of the pan
  • Spread mashed potatoes over the tempeh mix
  • Bake at 350 degrees for 35 minutes


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