Tempeh Pot Pie

Makes 1 - 9x13 dish

3 tablespoons unsalted butter

8 oz mixed mushrooms, sliced

2 large carrots, peeled and diced

2 stalks celery, diced

1 onion, diced

1 clove garlic, well chopped

1 bushy sprig thyme

1 sprig rosemary

1 bay leaf

12 oz fresh tempeh crumbled by hand *see note

¼ cup dry sherry

¼ cup flour

1 ½ cups water

1 tablespoon vegetable base (like better than bouillon)

½ cup heavy cream

½ cup frozen peas

Juice of half a lemon

1 sheet frozen puff pastry, thawed

1 egg whisked with a splash of water for egg wash

Salt & pepper

Preheat the oven to 400F. 

In a medium heavy bottom pot over medium high heat, add the butter, mushrooms, carrots, celery, onion, garlic, rosemary, thyme (both stem and all), and bay leaf. Season with salt and pepper then  saute until all of the vegetables are very soft, most of the liquid has evaporated, and the onions are translucent. 

Add in the tempeh and cook until the contents begin to brown. Add in the sherry and deglaze any brown bits from the bottom of the pan. Cook for 2 - 3 minutes. Add the flour and make sure everything is evenly coated. Pour in the water and add the vegetable base. Mix well, then cover and let cook until thick and saucy, about 5 minutes. Uncover and stir in the cream and frozen peas. Taste and adjust any seasonings as needed. Remove the thyme and rosemary stems as well as the bay leaf. 

Pour your filling into a 9x13 baking dish. Unfold the puff pastry and lay it atop the filling. Brush the pastry with egg wash, then sprinkle with salt and pepper - use flaky salt if you have it!

Bake for 30 - 40 minutes until bubbly around the edges and the crust is deeply golden brown. Let cool for 10-15 minutes before serving.

Notes: Most store bought tempeh needs a quick blanch to remove any off flavors. Do this with conventional tempeh before crumbling and adding to the dish.