Step 1

Preheat oven to 180°C.

Step 2

In a frying pan with olive oil, sautee onions, garlic, carrots and celery until soft and fragrant.

Step 3

Crumble in tempeh and stir well. Add the can of tomatoes and stock and keep on the heat until cooked through and liquid has reduced. Next, add the peas.

Step 4

In a separate saucepan, boil water with a dash of salt, add chopped sweet potatoes and boil until soft.

Step 5

Once potatoes are cooked, drain the water and return them to the pan. Using a masher, mash the potato to a smooth texture. If you'd like an extra smooth consistency, feel free to add a tad of olive oil or vegan butter spread or a dash of dairy-free milk.

Step 6

Pour the tempeh mix in a baking dish. Layer on the sweet potato mash and smooth it out.