Mashed Potato Tempeh Pie
Serves 6
  • 2lbs sweet potatoes (about 3 large)peeled and diced
  • 1/3 cups grated Parmesan cheeseplus more for topping
  • 2tbsp unsalted butter or dairy free butter
  • 1tbsp finely chopped fresh rosemary
  • 1/2tsp cinnamon
  • 1tbsp grapeseed oil or sunflower oil
  • 1 yellow oniondiced
  • 2 large carrotschopped
  • 1/2lb cremini mushroomschopped
  • 2 garlic clovesminced
  • 2-8 oz pkgs tempehcrumbled, gluten free if desired
  • 1cup frozen green peas
  • 1/4cup tomato paste
  • 1cup cooked green or black lentils
  • 2tbsp white or yellow misogluten free if desired
  • 2tbsp apple cider vinegar
  • 2tbsp low-sodium soy sauce or gluten-free tamari
  • 2 tsp dried thyme
  1. 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.
  2. Preheat oven to 400 F and grease 11 x 8 in casserole pan.
  3. 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.
Recipe 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