Tiba Tempeh Cottage Pie

How about a comforting home-cooked cottage pie for dinner? Yes please, says the whole family! This vegan recipe is high in protein, low in sat fat and full of flavour. Our beautifully rich filling includes tempeh, lentils, chopped walnuts and diced veg, topped with crispy, golden mashed potato. Yum!

Serves: 4

Cooking time: 1 hour

Ingredients

Tiba Tempeh Traditional Block 200g
1 onion, diced
2 large carrots, diced
3 cloves of garlic, minced
2 tbsp soy sauce
2 tbsp tomato puree
2 tbsp mixed herbs
1 cup cooked green or brown lentils
½ cup chopped walnuts
400ml vegetable stock
2 tbsp cornflour
800g potatoes, roughly chopped
100ml plant milk
1 tbsp butter or margarine
2 tbsp nutritional yeast
Salt and pepper to taste

Method

Preheat oven to 180ºC
Boil the potatoes until tender. Leave the skin on for extra texture and goodness. Add the milk, butter, nutritional yeast, salt and pepper and mash together until smooth
In a large frying pan, add the onion and carrot and cook for a few minutes until softened. Add the garlic and cook for another minute
With your fingers, crumble the tempeh block into small, mince-like chunks. Add to the pan with the soy sauce, tomato puree, mixed herbs, cooked lentils and chopped walnuts. Stir it all together and cook for a minute or two.
Stir through the frozen peas. Add a little water to the cornflour and mix it into a paste. Stir into the pan and leave to simmer for 5-10 minutes or until the mixture has thickened. Transfer to an oven-safe dish.
Spoon the mash onto the filling and with a fork, evenly distribute. Ensuring fork lines in the mash means you get a nice golden and crispy top. Bake for 20 minutes or until the top has lightly browned and crisped.

Tiba Tempeh Cottage Pie

Ingredients

Method

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