Sweet potato shepherds pie

35 Min
pretty easy
4 People
Rating starstarstarstarstar
A plant-based twist on your traditional shepherds pie using tempeh in a hearty tomato and vegetable filling, covered in a fluffy sweet potato topping.
1. Set oven grill to 220ºC.
 Peel and dice sweet potatoes. Add to a saucepan and cover with water. Bring to boil and simmer for 15 minutes until tender. Drain and mash using a potato masher. Season with salt and pepper.

2. Heat a large frypan over medium-high heat with 2 tbsp oil. Dice and add onion, celery and carrot. Cook for 5 minutes until softened.

3. Dice 1 tomato and add to pan along with crumbled tempeh. Add 1 tsp oregano, 1 crumbled stock cube, 1 tbsp flour and tomato paste. Stir in 1 1/2 cups water. Simmer for 5-10 minutes until thickened. Season with salt and pepper to taste.

4. Transfer tempeh to an oven dish. Spread over sweet potato mash. Drizzle over olive oil and place in the oven to grill for 5-10 minutes until golden on top.

5. Rinse and tear lettuce leaves. Slice cucumber and wedge remaining tomato. Toss all together with alfalfa sprouts, 1/2 tbsp red wine vinegar and 1 tbsp olive oil.

6. Divide shepherds pie and salad among plates.

The pie is placed under the grill to give a nice crusty top. You could also serve this as a stew with sweet potato mash if you don’t want to use the oven.
Sweet potatoes, 800g
Brown onion, 1/2 *
Celery, 2 sticks
Carrot, 1
Tomatoes, 2
Natural tempeh, 2 packets (2 x 200g)
Tomato paste, 1/2 tub *
Baby cos lettuce, 1
Lebanese cucumber, 1
Alfalfa sprouts, 1/2 punnet *

Oil (for cooking + olive), salt, pepper, stock cube (1), red wine vinegar, dried oregano, flour (of choice)