Tempeh Cottage Pie

Ingredients

• 2 tablespoons oil
• 1 onion
• 300g tempeh
• 1 carrot
• 1 medium kumara
• 1 large tomato
• 1 cup water
• 1/2 cup peas
• 1 cup whole kernel corn
• 1/2 cup tomato sauce
• salt and black pepper

Topping

• 6 medium size potatoes
• 2 tablespoons margarine/butter
• 1/2 cup soy milk
• 2 tablespoons yeast flakes

Method

1. Topping: Boil the potatoes in salted water, then mash with margarine/butter and soy milk, adding more milk if necessary for the consistency of your choice. Set aside.
2. Heat oil in a large frying pan and sauté the onion until soft.
3. Add the tempeh and stir fry for 1 minute.
4. Dice the carrot and kumara, and cook for a further 2 minutes.
5. Add diced tomato and cook for 1 minute, then add water, peas, corn and tomato sauce and  stir.
6. Bring mixture to the boil then reduce heat and simmer until the liquid reduces and the mixture is thick but not dry. Season to taste.
7. Place the mixture in an oven proof dish and allow to cool.
8. Spread the mashed potato on top, and sprinkle yeast flakes over.
9. Bake at 180* for 25 minutes (or until browned).