Preheat the oven to 180C.
In a frying pan with olive oil, sautee onions, garlic, carrots and celery until soft and fragrant.
Crumble in tempeh and stir well. Add the can of tomatoes and stock and keep on the heat until cooked through and liquid has reduced. Next, add the peas
In a separate saucepan, boil water with a dash of salt, add chopped sweet potatoes and boil until soft.
Once potatoes are cooked, drain the water and return them to the pan. Using a masher, mash the potato to a smooth texture. If you'd like an extra smooth consistency, feel free to add a tad of olive oil or vegan butter spread or a dash of dairy-free milk.
Pour the tempeh mix in a baking dish. Layer on the sweet potato mash and smooth it out.
What are you waiting for? I’m daring Spoil your friends and family (and yourself too!) to this healthy but comforting vegan Cottage Pie. And, if you do make this delightful dish, please tag @plant_proof #plantproof on Instagram so I can see your creation and share with our growing community to inspire healthy food choices globally.
Keep your Space Suit Plant Proof,
Join the mailing list for Plant Proof news, tips, recipes, interviews and much much more.