Chipotle bean and corn shepherd’s pie

We’ve given this vegetarian shepherd’s pie a Mexican makeover. Best of all this hearty dinner recipe is ready in just 30 minutes!


1 tablespoon olive oil
1 brown onion, thinly sliced
1 red capsicum, coarsely chopped
1 corn cob
400g can red kidney beans, drained, rinsed
425g can black beans, drained, rinsed
453g jar black bean and chipotle salsa
2 teaspoons brown sugar
2 cups vegetable stock
1/2 cup polenta
1/3 cup grated tasty cheese
2 tablespoons grated mozzarella


Step 1) Heat oil in a large frying pan over medium-high heat. Cook onion and capsicum, stirring, for 5 minutes or until softened. Cut kernels from corn cob. Add kernels, beans, salsa, sugar and 1/4 cup water to onion mixture. Bring to a gentle simmer. Simmer for 5 minutes.

Step 2) Meanwhile, bring stock to the boil in a medium saucepan. Stir in polenta. Reduce heat to low and cook, stirring, for 5 minutes or until polenta thickens. Remove from heat. Combine cheeses in a bowl. Stir half of cheese mixture through polenta. Season.

Step 3) Spoon bean mixture into a 5-cup ovenproof dish and top with cheesy polenta. Sprinkle with remaining cheese mixture. Cook under preheated grill for 4-5 minutes or until golden.

You can freeze the bean and salsa mixture after step 1 for up to 1 month.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

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Photography by Guy Bailey