Chipotle bean and corn shepherds pie

Weve given this vegetarian shepherds pie a Mexican makeover. Best of all this hearty dinner recipe is ready in just 30 minutes!

Recipe «Chipotle bean and corn shepherds pie» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp 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 tsp brown sugar , 2 cups Massel vegetable liquid stock, 1/2 cup polenta, 1/3 cup grated tasty cheese, 2 tbsp grated mozzarella.

Ingredients:

• 1 tbsp 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 tsp brown sugar 
• 2 cups Massel vegetable liquid stock 
• 1/2 cup polenta 
• 1/3 cup grated tasty cheese 
• 2 tbsp grated mozzarella 

Instructions

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.
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.
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.