Mashed potatoes plus an easy tempeh vegetable filling baked into a nourishing pie is an easy weeknight go to that makes for great leftovers as well. First, make your mashed potatoes with gold potatoes, whole milk, garlic and some whole yogurt. Next, sauté onion, celeriac, mushrooms and carrots before adding the tempeh and some rosemary garlic herb salt and whatever dried herbs you would like and then simmer in vegetable broth until most of the broth is absorbed. Layer the filling and then the mashed potatoes into an oven safe dish and bake for a half hour.
