Ingredients
For the filling:
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 1 garlic clove minced
- 1 ½ cups canned black beans or kidney beans drained and rinsed
- ¾ cup frozen peas
- ¾ cup canned or frozen corn
- ½ teaspoon smoked paprika optional
- Salt and black pepper to taste
For the topping:
- 2 ½ cups mashed potatoes fresh or leftover, warmed
- ¾ cup cottage cheese smooth or blended works best
- ¼ cup shredded cheddar cheese
- Salt to taste
- Extra shredded cheddar for topping (optional)
Instructions
- Preheat the oven to 200°C (400°F). Lightly grease an 8x8-inch baking dish or something similar and set it aside.
- In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft and lightly golden, about 4–5 minutes.
- Add garlic and cook for 1 more minute. Stir in beans, corn, peas, smoked paprika, salt, and pepper. Cook for 3–4 minutes.
- Transfer the filling to the prepared baking dish and spread it out evenly.
- In a bowl, mix together the warm mashed potatoes, cottage cheese, and shredded cheddar until smooth and creamy. Season with salt if needed.
- Spread the potato mixture over the filling, smoothing it to the edges. Top with a little extra shredded cheddar if you like.
- Bake for 20–25 minutes, or until golden on top and hot all the way through.
- Let cool for 5–10 minutes before serving. It holds together better as it cools.
Notes
- Use leftover mashed potatoes if you’ve got them, just warm them up first.
- Blend your cottage cheese for a super smooth topping, or leave it as-is for a bit more texture!
- Swap the beans or veggies for whatever you have on hand: cannellini beans, carrots, or green beans all work great.
- Want to make it vegan? Use plant-based cheese or skip the cheddar, and make sure your mashed potatoes are dairy-free.
- Make-ahead friendly: assemble and refrigerate up to 24 hours ahead. Bake when ready, adding 5–10 minutes if chilled.