This is a rustic, satisfying dish, without fancy seasoning. Onions, mushrooms, browned tempeh, peas and carrots are topped with simple mashed potatoes and baked until golden brown.  If it seems like a lot of directions, don’t worry, it is not tough, I am just trying to get you to use as few pans and dishes as possible, so you can enjoy eating and not worry about cleaning up. 

Yields: 10-12 servings

INGREDIENTS:

8 cups peeled and diced potatoes (any sort that are good for mashing)
Filtered water for boiling and salt
3 tablespoons olive oil
3 tablespoons unscented coconut oil (or additional olive oil)
sea salt
fresh ground black pepper

2 tablespoons olive oil
1 cup diced onion (1 medium onion)
1 8-oz. package tempeh, crumbled into small pieces (about 1-1/2 cups)
sea salt
2 teasooons shoyu
2 tablespoon fresh thyme (or 1-1/4 tablespoons dried)
fresh ground black pepper

1/3 cup filtered water, or so
3 tablespoons olive oil

2-1/4 cup onions, or so, minced (1 large onion)
4 cups sliced button or cremini mushrooms

2 cups shelled peas (thawed frozen peas may be used)
1-1/2 cups carrots, peeled cut in quarters lengthwise into ¼-inch pieces

PROCEDURE:

Preheat oven to 400°F.
Peel potatoes. Place in a large saucepan or stockpot and cover with a few inches of filtered water and a health pinch of salt. Bring to a boil and reduce heat to simmer until soft enough to easily pierce with a fork (10-20 minutes).
Drain off hot water. Mash through a food mill and add olive oil and coconut butter, or blend in food processor or Kitchen Aid Mixer with olive oil and cocnut butter until smooth. Season to taste with salt and pepper. Set aside.

In a large skillet, warm olive oil over medium heat. Add onions (they should not sizzle or the heat is too hot) and stir occasionally for 3-4 minutes, or until onions are softening and coming clear. Add crumbled tempeh and a pinch or two of sea salt, and cook, stirring occasionally, for about 10-12 minutes until browning nicely. Add shoyu, thyme and black pepper and continue to stir and cook until well brown. Remove from heat and transfer to the glass casserole dish for the Shepard's Pie, and set aside.
Pour1/3 cup filtered water into the pan and return to heat to deglaze by rubbing the good stuff off of the pan and into the cooking water with a wooden spoon or wooden spatula. Add 3 tablespoons olive oil and warm up.
Add 2-1/4 cups diced onion and cook for about 7 minutes, or until most of the liquid has evaporated and the onions are soft and coming clear.
Add 4 cup sliced mushrooms and stir, cooking 8 minutes, seasoning with some salt until mushrooms are savory and soft.
Add Onion-Mushroom mixture to the browned tempeh mixture. Add shelled peas and carrot and stir to thoroughly mix.
Dollop mashed potatoes evenly over the vegetables and spread smooth to cover all of the vegetables.
Bake for 30-35 minutes, or until mashed potatoes are golden brown.

SERVICE

Drizzle with olive oil if desired.
Sprinkle with sea salt and fresh ground black pepper.
Serve warm.

LEFTOVER STORAGE

Store covered in the fridge for up to 3 days.