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1
Make the filling: In a large heavy skillet cook the onion, garlic, jalapeno peppers, cumin, chili powder, and oregano in the oil over moderately high heat, stirring until the onion is soft.
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2
Add the chuck and cook it over moderately high heat, stirring and breaking up any lumps, until it is no longer pink.
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3
Add the tomato paste, the tomatoes with the juice, the raisins, olives, corn, coriander, salt and black pepper to taste.
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4
Simmer the mixture, stirring occasionally, for 10 to 15 minutes, or until it is thickened.
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5
The filling may be made up to 1 day in advance, kept covered and chilled, and brought to room temperature before proceeding.
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6
Make the topping: In a large saucepan combine the sweet and russet potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch.
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7
Bring the water to a boil and simmer the potatoes for 10 to 15 minutes, or until they are tender.
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8
Drain the potatoes, return them to the pan, and cook them over moderate heat, shaking the pan, for 30 seconds to evaporate any excess liquid.
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9
Force the potatoes through a ricer or the medium disk of a food mill into a bowl.
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10
Add the butter and salt and pepper to taste, and stir the mixture until it is combined well and the butter is melted.
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11
Transfer the filling to a 3-quart baking dish at least 2 1/2 inches deep, spoon the topping over it, spreading it to cover the filling completely, and dot the top with the butter, cut into bits.
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12
Bake the pie in the middle of a preheated 400 degree F oven for 35 to 40 minutes, or until it is browned lightly.
