Tempeh Cottage Pie

by Penny

Serves 4

1 onion, chopped
5 cloves of garlic (less or more depending on your tastes)
1 teaspoon of cumin seeds (optional)
2 tbsp capers - roughly chopped (optional)
1 block of tempeh, grated
2 roma tomatoes, diced
1 carrot, diced
1 small sweet potato ,diced
1 cup frozen peas and corn
2 tbsp tomato paste
1/2 cup water
Olive oil for frying
Salt and pepper to taste

Topping
6 large potatoes boiled peeled and boiled for mashing
2 tablespoons vegan margarine
1/2 cup soy milk
Salt and pepper to taste
Sweet paprika powder for dusting

Fry onion, garlic, cumin seeds and capers until onion is soft.

Add tempeh and fry off for about 2 minutes. Add tomatoes, carrot, sweet potato, peas and corn and cook for a further 3 minutes.

Add tomato paste and water, bring to the boil then reduce heat to simmer until liquid reduces but not too dry. Season with salt and pepper to taste.

Meanwhile bring water to the boil and cook your potatoes until soft, but don’t overcook because they will be too watery. Mash them adding the vegan margarine and soy milk, mixing until fluffy. Season with salt and pepper.

Poor the tempeh mixture into a baking dish and spread out evenly. Spread the potatoes evenly over the top. Lightly dust the top of the pie with sweet paprika.*

Bake in moderate oven for approximately 45 minutes, until golden brown on top.


* As an alternative you can sprinkle the top with savoury yeast flakes.

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