Tex Mex Sweet Potato & Two Bean Cottage Pie

  • Vegetarian
A super easy vegetarian cottage pie made with Tex-Mex inspired spices and grilled under a layer of sweet potato mash.

  • 25 Mins

    Cooking Time

  • easy

    Difficulty

  • 10 Mins

    Prep Time

  • 4 People

    Serves

  • 800 g orange sweet potato, peeled, cut into 2cm pieces
  • 2 teaspoons vegan margarine
  • 1 tablespoon oil
  • 1 red onion, finely chopped
  • 200 g punnet sliced Swiss brown mushrooms
  • 400 g canned diced tomatoes
  • 400 g canned black beans, rinsed and drained
  • 400 g canned red kidney beans, rinsed and drained
  • 1 sachet Continental Recipe Base Chilli Con Carne
  • steamed green vegetables, to serve

  1. Preheat oven-grill to moderately-high heat. Place sweet potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil, uncovered, for 15 minutes or until tender. Drain. Mash potato. Stir in margarine. Season with salt and pepper. Cover to keep warm.

  2. Meanwhile heat 2 teaspoons oil in large non-stick frying pan over medium heat. Cook onion for about 5 minutes, stirring occasionally until softened. Add remaining oil and mushrooms and cook, stirring occasionally, for 5 minutes until softened.

  3. Stir in beans, tomatoes, recipe base and ½ cup boiling water. Bring to the boil, stirring. Reduce heat to medium and simmer, uncovered, for 5 minutes, stirring regularly, or until sauce has thickened. Transfer mixture to a shallow 8-cup (2 Litre) capacity baking dish.

  4. Top mushroom mixture with prepared mash. Grill for 8 minutes or until mash just starts to become golden brown. Serve with sour cream and steamed green vegetables.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 424.51 kcal
Protein (g) 16.52 g
Sugar (g) 14.78 g
Fat (g) 7.74 g
Fibre (g) 18.13 g

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