Vegetarian Shepherd's Bake Recipe

About this recipe

A hearty and comforting vegetarian dinner featuring a savory vegetable filling topped with creamy mashed potatoes, baked to golden perfection.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 100 g Celery Stalk
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles
• 16 g Orika Oregano
• 1 Kg Freshos Polenta Bramata
• - Butter
• 80 g Keya Foods Grinder Rock Salt Black Pepper

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Crumble 500 g of tempeh into small pieces and set aside.
3. 3. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 diced onion, 2 diced carrots, and 1 diced celery stalk. Sauté for 5-7 minutes until softened.
4. 4. Add the tempeh to the skillet along with 1 tsp smoked paprika, 1 tsp oregano, and salt and pepper to taste. Cook for another 5 minutes, stirring occasionally.
5. 5. Stir in 1 cup of water mixed with 2 tbsp polenta to create a thickened sauce and let it simmer for 5 minutes until slightly thickened.
6. 6. Transfer the tempeh and vegetable mixture to a casserole dish and spread it evenly.
7. 7. Spread a layer of cooked polenta (prepared with water and butter) over the vegetable mixture, smoothing the top with a spatula.
8. 8. Bake in the preheated oven for 30 minutes, or until the top is golden and the filling is bubbling.
9. 9. Remove from the oven and let it cool for 5 minutes before serving.