A tasty dish for sweetcorn loving children. Gives a different spin to classic cottage pie and is super tasty!
1 red onion - diced
2 celery sticks - diced
1 large carrot - dicd
1 red pepper - diced
1 green pepper - diced
1tsp oil
2 cloves garlic - chopped
1tsp ground cumin
1tsp ground coriander
1⁄2 tsp cinnamon
1⁄2 tsp smoked chilli powder(chipotle)
2 coriander stems - finely chopped
400g kidney beans
400g butter beans
400g chopped tomatoes
300ml veg stock
Salt & pepper to taste
500g sweetcorn
3tbsp plain flour
1tsp baking powder
15g butter
Heat oil in a pan and add onion, celery, peppers, carrots and a splash of water, Cook until
soft, around 15 mins.
Add garlic, spices and coriander stems mix to combine.
Add all the beans, tomatoes and stock. Season with salt & pepper, bring to the boil and
reduce to a simmer until the sauce is well reduced and thick.
Pour into an ovenproof dish and set aside. Preheat oven gas mk5/190 deg
Blitz half of the sweetcorn with the flour, butter and baking powder, until smooth.
Season with salt and pepper.
Add the remaining sweetcorn and blitz again until a rough consistency
Spoon over mix and spread out evenly, cover with cheese and bake for 35-40 mins until
golden brown.
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