Spring Shepard’s Pie with Tempeh, Asparagus, Sweet Peas and Beer

This is a dish for the all-too-short time when Spring has not quite yet sprung, when it’s still all anticipation and no sunny satisfaction, when it’s still, you know… freaking old outside.

Don’t get me wrong, there are a few very sure signs of spring in New York:
The air has lost its icy smell, the daffodils have opened their smiling faces, cowboy boots are being replaced by peep-toed flats, the young bucks of Brooklyn are out sniffing peep-toed flats, and pigeons have returned to the parks trying to make babies with said toes peeping out of flats.
 
Anyway. Enjoy this little spring tonic; I threw in the beer just for you.

Time: 1 hour 15 minutes
Serves: 6

Spring Shepard’s Pie with Tempeh, Asparagus, Sweet Peas and Beer

4 large Yukon Gold potatoes, peeled and cut into large chunks
splash of milk/cream/soymilk
3 Tbsp butter/margarine
2 cups grated parmesan cheese, completely optional
1 8oz block tempeh cut into 1/2 inch cubes
1 bottle of beer*
(2) veggie bullion cubes
olive oil
3 leeks, well washed and sliced
1 bunch of asparagus, sliced diagonally into 1 inch pieces
2 cups frozen sweet peas
1 bag fresh spinach
zest of 1 lemon
1 tsp parsley flakes, optional
salt and pepper

*try a nice flavorful ale or wheat beer.  I think it would work less well with a dark stout or porter or anything too light like a lager, but it’s casserole and your call.

Start by making your mash potatoes.  Make them whatever way you like them but in case you don’t have a favorite way, here’s an easy one: throw your potato chunks into boiling salted water and cook for 15 - 20 minutes or until they are soft through the middle.
Drain the potatoes well and add the milk, butter, salt and pepper. Mash with a potato masher or electric beaters.  Right before the potatoes go on to top the casserole, stir in 1/2 the cheese if you’re using it.

While your potatoes are cooking, start simmering the tempeh.  Heat the bottle of beer in a small saucepan until almost simmering.  Add the tempeh and 2 bullion cubes.  Simmer for 15 - 20 minutes or until there is a cup or so of beer left unabsorbed.

In a large skillet/wok, quickly sauté the leek until wilted and then add the asparagus for about 2 minutes, or until just starting to heat.  Add the bag of spinach and cook, stirring well from the bottom, until wilted.  Add the tempeh and simmering liquid, lemon zest, parsley flakes and taste to adjust salt/pepper levels.  Stir in frozen peas.

Dump out the veggies and tempeh into a greased 9″ x 13″ casserole.  Cover the casserole with a layer of mashed potatoes - plop spoonfuls down all around the casserole and spread.  Brush the mash potatoes with a thin coat of olive oil and top with the other 1/2 of grated cheese.  Bake in a 375 degree oven for 30 minutes, or until the top is starting to get golden and you see a little bubbling around the side.
 

This entry was posted on Wednesday, April 11th, 2007 at 8:14 pm and is filed under Casseroles & Baked, Spring. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.