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 (or add in can of adzuki beans) 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.
Sprinkle on cheese and season with salt and pepper.
Place in the oven until the cheese is melted and golden!