Ingredients
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Preparation
Peel the potatoes and cut them into quarters.
Cover with water, add a generous pinch of salt and cook until tender.
Drain, then mash, adding the rest of the ingredients for the "mash".
Finely chop the onion and garlic.
Heat a large skillet over medium heat with the olive oil, then sauté the vegetables until they take on some colour.
Reduce the heat to low, add the ground tempeh along with all the remaining ingredients, up to and including the maple syrup.
Stir to combine and take the skillet off the heat.
Spread the ground tempeh in a 9 x 13 in pan, cover with the creamed corn, then with the mashed potatoes.
Dust the mash with paprika if you like. Preheat the oven to 400°F (200°C), then bake for 15 minutes.
Out of the oven, let stand 10 to 15 minutes before serving, with beets on the side if you like.
