MUSHROOM AND BLACK BEAN SHEPHERD’S PIE

Ingredients

2 large packs instant mashed potatoes

2 cans black beans, drained and rinsed

3 cups fresh sliced mushrooms

2 cups spinach leaves

½ cup whole kernel corn

1 large onion, diced

3 cloves garlic, diced

2 tbsp soy sauce

½ tsp cayenne pepper

2 tbsp fresh green seasoning

Salt and black pepper to taste

2 tbsp cornflour dissolved in ½ cup water or chicken stock

1 cup grated cheddar cheese

½ cup panko bread crumbs

2 tbsp olive oil

Cooking spray

Directions

1. Prepare the mashed potatoes according to directions and set aside. Lightly spray a large casserole dish with cooking spray.
2. Heat oil in a large saute pan. Add the onion and let cook for 2 minutes. Add the mushrooms and saute for a few minutes until they start to get tender. Add the garlic and cook for another minute.
3. Add the black beans, corn, soy sauce, green seasoning, cayenne pepper and a little salt and black pepper. Mix well into the mushroom mixture. If the mixture begins to stick add a little bit of water. Add the spinach leaves and cover the pot for 1 – 2 minutes, just until the leaves begin to wilt. Mix well.
4. Add the cornflour soloution to the black beans and stir until the mixture thickens. Taste and adjust seasonings if necessary.
5. Preheat oven to 375 degrees F.
6. Place an even layer of half the mashed potato in dish. Top with the black bean filling. Spread the remaining potato over the filling ensuring the potato covers all the mixture.
7. Top with the grated cheese and breadcrumbs.
8. Bake in the preheated oven for approximately 25 minutes or until the top turns golden brown. Remove and let sit for 5 minutes before cutting and serving.