Shepherd's pie with tempeh satisfies on Meatless Monday
10. Stir in the peas, corn and the rest of the parsley, and cook until everything is heated through.
11. Whisk the flour and broth together, until there are no lumps.
12. Pour the broth-and-flour mixture into the skillet and cook for five minutes or so, until the sauce is thick -- it will thicken up more in the oven, so don't worry if it's still a little watery. Crack some black pepper and salt into the mixture, while you're at it.