Mexican vegetable cottage pie
1
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Chilli powder
2 tsp, Mexican variety
Tomato paste
1 tbs
Canned red kidney beans, rinsed, drained
1 can(s), (1x400g can)
Canned black beans, rinsed, drained
1 400g can
Canned corn kernels, rinsed and drained
2 125g can
Vegetable stock cube
1 individual, to make 1 cup (250ml) vegetable stock
Dried oregano
1 tsp
Orange sweet potato (kumara)
500 g, cut into 2cm pieces
Skim milk
2 tbs
Fresh coriander
2 tbs, leaves, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
Preheat grill on high. Grill pie for 5 minutes or until light golden. Serve sprinkled with fresh coriander leaves.
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