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Photo of Mexican vegetable cottage pie by WW

Mexican vegetable cottage pie

Total Time
35 min
10 min
25 min


Olive oil

2 tsp

Brown onion

1 medium, finely chopped


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)


  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.


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