Tempeh Shepherdess Pie & soya mocha

I recently acquired a copy of Veganomicon and last night I made my first recipe out of it, Tempeh Shepherdess Pie (p167-8). I love shepherds' pie but honestly I wasn't sure if tempeh would work in such a traditional dish. However, its beany, mushroomy texture is equally as comforting and absorbs just as much flavour as soya mince, so it works perfectly for shepherds' pie. I followed the basic recipe from the book, but added vegan worchestershire sauce and Marmite to the sauce. Seeing as I'd already put in the work, I made extra to freeze for work lunches/quick dinners.

Also a Starbucks soya mocha and a slightly squashed home-made very simple blueberry muffin <3