For the mash:
- 600g sweet potato, peeled and roughly diced
- 400g floury potato, peeled and roughly diced
- 5 spring onions, finely sliced
- 1-2 tsp salt
- 200ml soya/almond milk
For the filling
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 onion, finely diced
- 1 celery stalk, finely diced
- 8 kale leaves, removed from stems and sliced into 5cm strips
- 2 corn on the cobs, kernels removed
- 2 chillies, finely diced
- 1½ tsp smoked paprika
- 1 tsp ground coriander
- 2 tsp dried oregano
- ¼ tsp ground cinnamon
- 1 large courgette, cut into 2cm cubes
- 6 tomatoes, roughly chopped
- 2 tbsp tomato pureé
- 175g kidney beans, soaked in water and cooked
- 200g seitan or firm tofu, cut into 2cm cubes (optional)
- 2 tbsp sweet chilli sauce
- ½ tsp salt
- ¼ tsp pepper
For the topping
- 2 tbsp vegetable oil
- 2 red peppers, thinly sliced
- Pinch of salt
- ½ handful fresh coriander
Put all the potatoes into a large pan and cover well with salted water. Bring to the boil, then reduce heat and simmer for 35m, until tender. Drain well and leave to cool in colander.
Heat the oil in a large, heavy-bottomed frying pan on a medium heat. Sprinkle in the cumin seeds, followed by the onions and celery. Fry and stir for 5m until soft. Add the kale, corn, chillies and all herbs and spices. Warm through, stirring, for 3m.
Now add the courgette, tomatoes and tomato pureé along with the cooked beans (plus about 300ml of their cooking juices), seitan/tofu and sweet chilli sauce. Simmer for 10m, then remove from heat. Season with salt and pepper, cover the pan and set aside.
Mash the potatoes well. Stir in the spring onions, salt and milk as needed.
Preheat the oven to 200C / GM 6.
Lade your sauce into the base of a large warmed baking dish. Cover with mash, spreading to the edges of the pan. Drizzle with a little oil and run a fork over the top. Plash the dish on a large baking tray (to catch overspill) and stick in the warm oven for 35m.
Clean out the frying pan, put it back on high heat and add 2 tsp vegetable oil. Add the peppers and stir fry for 10m, until caramelized and sweet. Add a pinch of salt.
After 35m, the mash should be slightly toasted and golden brown and the sauce will probably be bubbling through. Leave the pie to sit for 10m outside the oven, then scatter over the red peppers and coriander before serving.
Modified from Peace & Parsnips