Tempeh Cottage Pie
2 tablespoons oil Topping
1 onion 6 medium size potatoes
300g tempeh 2 tablespoons margarine/butter
1 carrot 1/2 cup soy milk
1 medium kumara 2 tablespoons yeast flakes
1 large tomato
1 cup water
1/2 cup peas
1 cup whole kernel corn
1/2 cup tomato sauce
salt and black pepper
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 saute the onion until soft.
3 Add the tempeh and stir fry for 1 minute. Dice the carrot and kumara, and cook for a further 2 minutes. Add diced tomato and cook for 1 minute, then add water, peas, corn and tomato sauce and stir.
4 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.
5 Place the mixture in an oven proof dish and allow to cool.
6 Spread the mashed potato on top, and sprinkle yeast flakes over. Bake at 180* for 25 minutes (or until browned).
