Photo of Mexican vegetable cottage pie by WW

Mexican vegetable cottage pie

10
5
2
SmartPoints® value per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate

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 can(s), 400g size can

canned corn kernels in brine, rinsed, drained

2 can(s), 125g size 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.

Notes

Swap skim milk for low-fat soy milk to make this recipe vegan.

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