Sweet Potato Shepherd’s Pie

Rinse and peel the sweet potatoes; chop them into 1-inch pieces. Put the sweet potatoes in a large pot with enough water to cover by 2 inches; add a pinch of salt. Bring the water to a boil, and then lower the heat so it bubbles steadily. Cook, stirring once or twice, until the sweet potatoes are tender, 15 to 20 minutes.

Peel and chop the onion. Rinse and dry the carrots and mushrooms; peel and chop the carrots; trim and slice the mushrooms. Put 1 tablespoon oil in a large skillet over medium-high heat. Use 2 forks or your fingers to crumble the tempeh into the hot oil; add the mushrooms and sprinkle with salt. Cook, stirring frequently and scraping up any browned bits, until the mixture begins to color and gets crisp, 5 to 10 minutes. Rinse the cabbage. Rinse the thyme; strip the leaves from the stems. When the tempeh and mushrooms are browned, transfer them to a plate.

Put another tablespoon oil in the pan and return it to medium heat. Add the onion, carrots, and cabbage, sprinkle with salt and pepper, and cook, stirring occasionally until the vegetables soften, 8 to 12 minutes. Add the tomato paste and thyme and cook, stirring once or twice until they’re combined and fragrant, 1 or 2 minutes. Add the peas and the tempeh and mushroom mixture and cook, stirring occasionally and adjusting the heat so they don’t burn, until the mixture thickens and darkens, 3 to 5 minutes.

When the potatoes are done, drain them into a colander and return them to the pot along with the remaining tablespoon oil and a sprinkling of salt and pepper. Mash them with a fork or potato masher until they’re as smooth as you like, cover, and keep warm.

Taste and adjust the seasoning of both the tempeh mixture and the potatoes. Spoon the tempeh mixture into bowls, top with the fluffy mashed sweet potatoes, and serve.