Tiba Tempeh Shepherd’s Pie

Some meals just wrap you up in comfort, and shepherd’s pie is one of them. Golden, fluffy mash on top, a rich, savoury filling bubbling underneath – it’s the ultimate cosy classic. In this version, we swap the meat for protein-rich Tiba Tempeh, bringing all the hearty flavour you love with a nourishing, plant-based twist. Packed with fibre and gut-friendly goodness, this shepherd’s pie is comfort food that leaves you feeling satisfied and uplifted long after the last bite.

Serves

Cooking time

45 mins

Ingredients

For the filling

400g Tiba Tempeh Original Block crumbled, or Tiba Tempeh Mince
1 onion, finely diced
2 garlic cloves, minced
250g mushrooms, finely diced
2 carrots, diced
150g frozen peas
2 tbsp soy sauce
2 tbsp tomato purée
200ml vegetable stock
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried rosemary
1 tbsp olive oil
Salt & black pepper

For the mash topping

1kg potatoes, peeled & chopped
50g vegan butter
100ml plant milk
Salt & black pepper

Method

Boil potatoes until soft, then mash with vegan butter, plant milk, salt and pepper until smooth.
Meanwhile, heat olive oil in a large pan. Cook onion and carrot for 8 minutes until softened, then stir in garlic.
Add tempeh and mushrooms, cook until the tempeh is golden and the mushrooms shrink down.
Stir in tomato purée, soy sauce, smoked paprika, thyme and rosemary. Pour in vegetable stock and simmer for 5 minutes until slightly thickened.
Stir through peas and season to taste.
Spread the filling into a baking dish, spoon mash on top and fluff with a fork.
Bake at 200°C (180°C fan) for 25–30 minutes until golden and bubbling at the edges.

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