1. Preheat oven to 350 ºF (180 ºC).

2. In a large saucepan, cook potatoes in salted water for about 20 minutes or until tender.

3. Meanwhile, add 1 can of black beans to a bowl and mash with vegetables using a pestle.

4. In a large saucepan, heat the oil to medium-high heat and sauté onions, celery and mushrooms for 5 minutes.

5. In the pan, add thyme, Worcestershire sauce, tomato paste and mashed and whole beans. Season to taste, stir well and return to heat.

6. Drain potatoes and mash. Add butter, then milk. Season to taste.

7. In an ovenproof dish, spread the black bean mixture, cover with corn and mashed potatoes.

8. Bake for 20 minutes.

This Veggie shepherd’s pie is a recipe from Bonduelle.