This recipe can be made simply as a mashed cassava (think mashed potato) with no cream. In the second level, milk can be added for a creamy mash, and in the third level, cheese is mixed in and also used to top the pie before baking. Decide which version you like and go from there! The choice is all yours.
In a mini food processor or mortar and pestle, mince onion, garlic and pimento/hot pepper.
In a medium saucepan, add cassava and enough water to completely submerge. Add 2 tsp salt. Place over medium flame, bring to a boil and cook until fork tender but still firm. Pour into a colander to drain.
Remove tough stem from the middle of the cassava and place in a potato ricer to mash. Alternately, you can mash with a fork. Repeat with the remaining cassava.
Immediately add butter and whisk or mash to combine.
Add minced garlic, onion and pepper (hot and pimento if using).
Add chopped scallion and 1 tsp thyme leaves. Continue to mash together to combine.
You can enjoy like this, if you want more we can move on to level 2.
Add evaporated milk and whisk to make it fluffy and light.
You can enjoy like this, if you want more we can move on to level 3.
Mix in ½ of the grated cheese, 1 tsp of green seasoning. Pour into a baking dish, top with cheese.
Place into the pre-heated oven and bake until it golden brown, about 30 mins.