Tempeh Shepherd’s Pie with Cauliflower Mash

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When I was little my mom would make my brother and I shepherd’s pie all the time. It is quick, easy, and if you make a big batch, you can warm it up and eat it all week. Protein and veggies all in one.. this dish can’t get any better!



I chose to use tempeh for the protein portion. I love tempeh and the only kind of soy I eat is the fermented kind. Also, instead of mashed potatoes, I used my cauliflower mash recipe! Feel free to use whatever veggies you’d like for the veggie layer too 🙂




Cauliflower Mash Layer


1 large head of Cauliflower, steamed

4 tbsp non-dairy Milk

1 tbsp Coconut Oil

1 minced garlic clove

1/2 tbsp Salt


1. Place all of the ingredients into a blender and blend on high for several minutes.

2. Scrap the sides down as needed.

3. Blend until the mixture has a smooth consistency like mashed potatoes.

4. Set aside.

Veggie Layer


1 large Carrot

1 cup chopped Mushrooms

1/2 yellow Onion, chopped

4 tbsp Nutrition Yeast

1/2 tsp Cumin

1/4 tsp Salt

1 tbsp Coconut Oil


1. Place the coconut oil in a medium sauce pan and turn it on to medium.

2. Add in the vegetables and mix the cumin, nutritional yeast, and oil into the vegetables.

3. Sautee the mixture for about 15 minutes or until the vegetables are completely cooked.

4. Set Aside.

Tempeh Layer


1 package of Tempeh, crumbled

3 garlic cloves, minced

2 tbsp non-dairy Milk

1/2 tsp Cumin

1/2 tsp Oregano

3 tbsp Nutritional Yeast

1/2 tsp Salt

1/2 tbsp Coconut Oil


1. Place the coconut oil into a different medium pan and bring to medium heat.

2. Place all the ingredients into the pan and mix together.

3. Sautee the mixture for about 10 minutes or until the tempeh starts to brown.

4. Set aside.


After all layers are made:

1. Preheat your oven to 375 degrees.

2. Grab a baking dish. (I used a square 9 x 9 pan)

3. Place the tempeh layer on the bottom, followed by the veggie layer, and finish by placing the cauliflower mash on top.

4. Place the dish into the oven and cook for 10-15 minutes or until the cauliflower starts to brown on the edges.

5. Take out of the oven, allow it to cool, and enjoy!

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One comment

  1. Katie says:

    This looks so good!! Think I will make it with butternut squash (I have some in the fridge that needs to be used up)instead of cauliflower. Also will add some fresh kale to the veggies.

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