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Christian Vegetarian Association Presents:
Take Heart!
Shepherd's Pie with Sweet Potatoes

6 cups water or more to cover potatoes to boil
4 sweet potatoes
1/2 cup Soy Milk
pinch Salt
pinch Pepper
1 tsp Oil
1 package Tempeh, crumbled
3 tbsp Soy Sauce
2 cups Water
2 tsp Oil
1/2 cup Onions, diced
4 cloves Garlic, minced
1 tsp Thyme
1/2 tsp coriander
1 package Baby Bella Mushroooms, sliced
1 cup Frozen Corn
1 cup Frozen Peas
2 cups Vegetable Broth
2 Tbsp Flour
- Preheat oven to 350 F.
- Boil 6 cups water over high heat, add sweet potatoes and boil until fork tender. Allow to cool to just warm to the touch, peel and mash with soy milk, oil, salt and pepper.
- Crumble Tempeh, cover with soy sauce, water and boil for 10 minutes.
- Drain tempeh and set aside.
- Drizzle more oil in the pot and add onion and garlic. Saute until translucent.
- Add seasonings and cook for 5 more minutes.
- Stir in Mushrooms and cook until mushrooms are juicy.
- Add peas and carrots.
- Stir in tempeh.
- In a separate bowl, stir together vegetable broth and flour. Mix with a four until all clumps are gone. Add this to the vegetable mixture. Cook until just a little thickened.
 - Pour vegetable mixture into a casserole dish. Top with mashed sweet potatoes and bake at 350 for 25 minutes.

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