Mexican vegetable cottage pie
1 medium, finely chopped
2 clove(s), crushed
2 tsp, Mexican variety
Canned red kidney beans, rinsed, drained
1 can(s), (1x400g can)
Canned black beans, rinsed, drained
Canned corn kernels in brine, rinsed, drained
2 125g can
Vegetable stock cube
1 individual, to make 1 cup (250ml) vegetable stock
Orange sweet potato (kumara)
500 g, cut into 2cm pieces
2 tbs, leaves, to serve
1 x 3 second spray(s)
- Heat oil in a deep non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, chilli powder and tomato paste and cook, stirring, for 1 minute or until fragrant.
- Add beans, corn kernels, stock and oregano and bring to the boil. Use a potato masher to gently crush some of the beans. Reduce heat and simmer, uncovered, for 5 minutes or until thickened. Transfer to a 1.5 litre (6-cup) capacity ovenproof dish.
- Meanwhile, boil, steam or microwave sweet potato until tender. Drain. Mash in a large bowl with milk. Spoon mash over vegetable mixture and lightly spray with oil.
- Preheat grill on high. Grill pie for 5 minutes or until light golden. Serve sprinkled with fresh coriander leaves.