Susan's Shepherd's Pie

(Serves 8-10)

This is a delicious dish that I had while visiting my brother and his family in Melbourne, Florida. Susan, the creator of this recipe, is my brother's wife and the manager of the Heart of the Harvest Cafe, as well as the author of a cookbook that features this and many more of her recipes.

Ingredients

(all ingredients may be purchased at your local health food store):


8oz. Soy Tempeh                 1 cup peas or corn
                                1 diced yellow squash
Marinade:                       
1 cup sliced carrots 
1/4 cup soy sauce               1 head broccoli flowers
1/4 cup water                   1 cup sliced mushroom            
1 tsp. paprika                  1 tsp. garlic powder
2 Tbsp. olive oil (optional)    2 tsp. basil    
                                1/4 cup arrowroot flour  
4 cups mashed potatoes          1/4 cup Braggs liquid aminos
1 chopped onion                     (to taste) 


Steam tempeh for 15 minutes.  Cut into thin, even sized cubes.
Mix marinade ingredients together and soak tempeh cubes in the
mixture for 15 minutes.  Bake tempeh cubes at 350 degrees F.
until golden brown.  Set aside.

Lightly steam vegetables until tender-crisp.
Mix arrowroot flour, garlic, basil and aminos in 3/4 cup water.
Stir this mixture into the steamed vegetables and heat on low.
Keep stirring, as this will create a gravy as it thickens.

Add the browned tempeh to the vegetable mixture.  Place this
mixture into a 9" x 12" baking dish.

Add a little soy sauce and hot sauce to spice up the mashed 
potatoes.  It they are very thick, add a little soy milk to 
thin. Spread the mashed potatoes evenly over the top of the 
vegetable mixture.  Sprinkle with a little soy cheese (optional).
Bake at 350 degrees F. until browned on top - about 15 - 20 mins.

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