Tempeh Cottage Pie

  • Serves: 2 people
  • Prep: 10 mins
  • Cooking: 35 mins
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Ingredients

  1. 1 pack The Tofoo Co Tempeh
  2. 600g sweet potato
  3. 2 tbsp truffle oil
  4. Salt and pepper
  5. 1 onion
  6. 1 large carrot
  7. 200g mushrooms
  8. 2 tbsp olive oil
  9. 2 tbsp caramelised onion chutney
  10. 2 tbsp dark soy sauce
  11. 1 tbsp plain flour
  12. 300ml hot vegetable stock
  13. 2 sprigs fresh thyme
To Serve
  1. Green veg

Get started

  1. Preheat the oven to 160°C/180°C fan.
  2. Peel the sweet potato and cut into cubes. Place in a heat proof bowl and add a splash of water. Cover with cling film and pierce a couple of times.
  3. Cook in the microwave for 10 minutes or until soft and cooked through.
  4. Drain then add the truffle oil and season with salt and pepper. Mash until smooth.
  5. Peel and dice the onion, carrot and mushrooms. Heat a pan and add the olive oil.
  6. Add the veggies and pan fry until caramelised, crumble the Tempeh and add to the pan.
  7. Fry until golden then add the onion chutney and soy sauce.
  8. Cook for a couple of minutes then add the plain flour mixing well.
  9. Cook out the flour for a minute or so then add the stock and picked thyme leaves.
  10. Reduce the heat and cook for 5 minutes until the gravy has thickened. Season to taste with salt and pepper.
  11. Put the Tempeh gravy mix into an oven proof dish then top with the mashed sweet potato.
  12. Bake in the oven for 20 minutes until the potato is browned.
  13. Serve with green veg.
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