Thank you for filling out my Weeknight Simple poll for the recipe you wanted from my November batch. No surprises here - the Tempeh Samosa Shepherd’s Pie is quite rightfully, the winner, that you’ll get to show off at your Thanksgiving table.
This is the showstopper — the one that earns a spot in the middle of the table and makes even the carnivores pause and say, “Wait… what is that?” Tempeh, my new favorite ingredient, forms the hearty, flavorful, protein-rich base of this shepherd’s pie.
But the real magic is the topping. Instead of plain mashed potatoes, you get a mash inspired by the inside of a samosa: warm spices, a little heat, and that addictive flavor you can’t quite pin down but immediately want more of. It’s cozy, vibrant, and far from the usual beige holiday fare. A complete meal in one dish — balanced, satisfying, and absolutely unforgettable. And the best part? It can be made ahead, because it’s actually easier to slice and serve the next day.
Tempeh Samosa Shepherd’s Pie
Serves: 8
Ingredients:
2 Tbsp. olive oil
1 large onion(s)[200g] , finely diced
1 large bell pepper(s)[200g] , finely diced
1 medium zucchini (courgette), finely diced `
2 Tbsp. tomato paste
1 Tbsp. minced garlic
1 tsp. ground coriander
1 tsp. ground paprika
fine sea salt
1 Tbsp. cornstarch
8 oz tempeh[224g] , crumbled
½ cup farro[90g dry] , cooked according to package directions or wheatberries
10 oz frozen green peas[280g]
2 cups low sodium vegetable broth[480ml]
Spiced Samosa Mash
1 medium Russet potato(es)[350g] , peeled and diced
1 pack frozen cauliflower rice[340g]
1 ½ oz butter[42g]
1 tsp. cumin seeds
1 small Serrano green chile(s), optional
1 Tbsp. grated ginger
1 Tbsp. minced garlic
½ tsp. ground turmeric
½ tsp. cayenne
½ tsp. ground cumin
¾ tsp. garam masala
½ tsp. fine sea salt
¼ tsp. freshly ground black pepper
4 oz grated parmesan[112g]
¼ cup finely chopped fresh cilantro (coriander)
Directions:
Step 1. For the filling, heat a large saucepan over medium-high heat. When hot, add the olive oil and onions and cook, stirring often, until the onions are soft and beginning to turn brown at their edges, 5-10 minutes. Add the bell pepper and zucchini and cook until any moisture gets cooked off, about 5 minutes. Reduce the heat to medium. Add the tomato paste, garlic, ground coriander, paprika and salt, and cook for a minute. Stir in the cornstarch and mix well.
Step 2. Add the crumbled tempeh, cooked farro, green peas and 2 cups of broth, mix well, and bring to a boil. Simmer until the mixture is extremely thick in consistency with no water remaining, about 20–30 minutes. Turn off the stove.
Step 3. Preheat the oven to 400°F/200°C and grease an 8X8 or 9X9 -inch pan.
Step 4. To make the spiced mash, bring a pot of salted water to a boil and cook the potatoes and cauliflower until tender,8-10 minutes. Drain. Heat the butter in a small saucepan over medium heat. When the butter melts, add the cumin seeds, green chilies, ginger, garlic, turmeric, cayenne, ground cumin, garam masala, salt, and pepper and cook until fragrant, 1-2 minutes. Combine the potatoes & cauliflower, butter-garlic mixture, and Parmesan in a food processor and puree until smooth. Taste and add more salt and pepper as needed. Add the cilantro and pulse to distribute evenly.
Step 5. To assemble the pie, spoon the filling into the prepared pan and tap lightly on the counter to settle. Add the spiced mash on top and smooth into an even layer with a spatula or butter knife.
Step 6. Bake for 20–25 minutes, or until the top is golden brown. Slice and serve.
Cooking Notes:
You can prepare this a day ahead and refrigerate, it becomes easier to slice and serve. Leftovers freeze well.
Veganize by using 3 Tbsp olive oil instead of butter and 8 Tbsp nutritional yeast instead of parmesan, or vegan parmesan - you will likely need more salt in the mash if using nutritional yeast.
Nutrition per serving(see disclaimer)
