Butternut Squash, Cassava, Spinach and Corn Pie

Serves: 4

Chef Top Tip

"The sweetcorn and basil topping works so well on this Brazilian inspired shepherd’s pie. Cassava is earthier than potatoes and starchier in texture; it forms the foundations of many Brazilian dishes and can be found in ethnic markets and stores. This pie can be made up a day ahead and baked when needed."


  • 1 large onion, coarsely chopped
  • 375g cassava
  • 300g butternut squash
  • 2 garlic cloves, crushed
  • 1 tsp cayenne pepper
  • 2 tsp ground cumin
  • ½ tsp ground cinnamon
  • 2 large cans chopped tomatoes in juice
  • 1 tbsp honey
  • 500g baby spinach
  • 1 tsp Dijon mustard

For the corn topping:

  • 400g fresh or frozen sweet corn kernels
  • 8 basil leaves
  • 50g unsalted butter
  • 200ml milk
  • 1 tbsp corn flour
  • Pinch sugar, salt


For the cassava:

  1. Peel the cassava and cut into 5cm cubes, along with the butternut squash.
  2. Heat the oil in a large heavy based pan or casserole, when hot add the cassava and squash then cook for 5 minutes covered with a lid.
  3. Add the onion, spices and cook covered for a further 5 minutes.
  4. Add the tomatoes and honey, reduce the heat and simmer covered for 20-25 minutes or until cassava is just cooked.
  5. Add the spinach and let wilt in the sauce, stir in the mustard and season to taste.
  6. Preheat oven to 180c

For the corn topping:

  1. Place the corn, basil leaves and milk in a blender and coarsely blitz for 10 seconds.
  2. Mix the butter and cornflour in a hot pan and stir constantly as it comes to the boil and thickens, add salt and a pinch of sugar.
  3. Transfer the cassava mix to a 25cm ovenproof baking dish, cover with the corn mixture and place in the oven for about 15-20 minutes until golden and bubbling
  4. Allow to cool slightly before serving.

All products marked in bold are available to purchase through Vegetarian Express.