This recipe is a Mexican staple and is the ultimate comfort food for the cold evenings here on the run-up to Christmas. I really liked the cornmeal topping, which made a nice change from covering a pie with mashed potato or veggie suet. I played around with a few recipes to get this one, and some have more chillis and other peppers in them if you like your pies more fiery!
4 tbs sunflower oil
2 large onions, roughly chopped
2 cloves garlic, crushed
1 red chili, deseeded and finely chopped
300g sweet potatoes, peeled and roughly chopped
200g potatoes, peeled and roughly chopped
100g frozen peas
2 tsp ground cumin
1 tbs lemon juice
For the topping;
2 tbs vegetable oil
150g cornmeal (I grated a block of polenta, which worked really well)
100g cheese, grated
80g frozen sweetcorn
2 medium free range eggs
2 tbs plain white flour
1 tsp bicarbonate of soda
1 tsp baking powder
2 tbs chopped fresh coriander
1. Add the oil to a large saucepan and gently sauté the onions, chilli and garlic for 5 minutes. Add the sweet potatoes, potatoes and cumin, and 400ml water. Stir well, bring to the boil, and simmer covered for 25 minutes. Add the frozen peas and lemon juice and mix well. When cooked pour the vegetables in a large casserole dish.
2. Preheat the oven to 180C.
3. In a small mixing bowl whisk the eggs, vegetable oil and milk together and season.
4. In a large mixing bowl mix all of the remaining topping ingredients together, with the exception of the grated cheese. Add the egg mixture and stir to combine.
5. Cover the vegetables in the dish with the grated cheese and then cover with the topping mixture.
6. Cook for 25 minutes until golden.
7. Serve immediately with fresh bread or a green salad.