plant-based cottage pie
The firm texture and earthy taste of the tempeh make it perfect for re-creating this traditional meat-based recipe. I hope you love it as much as I do.
2 large sweet potatoes, peeled and cut into chunks
2 tbsp organic coconut oil (I use the odourless one)
1 medium banana shallot, sliced
1 stick celery, diced into small chunks
1/2 red pepper, diced finely
200g organic tempeh, finely chopped into cubes
2 cups of homemade vegetable stock
Salt and pepper, to season
2 tbsp sugar-free ketchup (I like the one from the Real Good Tomato Ketchup Co)
1 cup of best ever tomato sauce
Dash of Worcestershire sauce
Grated cheese or nutritional yeast (optional) as a topping
Pre-heat the oven to 200C/390F.
Steam the sweet potatoes until soft. While they are steaming, heat a heavy-based saucepan and then add the coconut oil. Next add the shallots, celery, red pepper and sauté until softened.
Add the tempeh cubes and stir until browned. Add the stock and gently break up the tempeh with a wooden spoon until it resembles a lightly coloured mince (see photo). Turn down the heat and allow to simmer for half an hour, adding the seasoning, tomato ketchup, tomato sauce and Worcestershire sauce.
Once it has thickened, remove from the heat and transfer to an oven-proof casserole dish and set aside. Once the sweet potatoes are soft, mash them in a bowl and spoon them over the tempeh mixture to form a topping, in the same way that you would with a cottage pie.
If desired, grate your choice of cheese over the top, or as a dairy-free option, sprinkle some nutritional yeast to give the topping some crunch.
Bake in the oven for half an hour or until the topping has browned.
Andy’s Sugar Safe® Tips
The fermentation process of the tempeh gives it a higher content of protein, vitamins and minerals than the traditional meat recipe, and makes it more easily digestible and absorbable.