Friday, 12 August 2011

Tamalie Pie

This could best be described as a tex-mex shepherds' pie. The filling of the pie is flavoured like a chilli and instead of mashed potato, cornmeal is used as the topping.


  • 2 large onions, roughly chopped
  • 2 tbsp sunflower oil
  • 300g vegetarian mince
  • 1 to 2 tsp chilli powder
  • 140g (about 3 tbsp) tomato puree
  • 1 orange pepper, cut into thin strips
  • 1 green pepper, cut into thin strips
  • 190g tin of sweetcorn
  • 20 pitted green olives, cut in half
  • 150g cheddar cheese, grated
  • 2 vegetable stock cubes
  • 150g fine cornmeal (might also be called polenta in some shops, but don't confuse it with pre-cooked blocks of polenta)


  1. Fry the onion in the sunflower oil in a large pan (I used a wok) until it starts to soften.
  2. Add the vegetarian mince, chilli powder, tomato puree and 300ml of water to the onion. Stir well.
  3. Simmer for 15 minutes on a medium heat.
  4. While that's bubbling away, in a separate sauce pan put the cornmeal, 400ml of water and one of the stock cubes.
  5. Heat the cornmeal mixture over a medium heat to bring it to a simmer, stirring frequently to stop it sticking.
  6. Once it's come to a simmer, turn the heat down and cook for 10 minutes.
  7. Add the peppers, sweetcorn, olives and one of the stock cubes to the mince mixture. Mix well.
  8. Pre-heat the oven to 180 degrees.
  9. Simmer the mince mixture for 5 more minutes.
  10. Stir in the cheese and heat through until it's all melted.
  11. Pour the mince mixture into a large and deep oven proof dish.
  12. Spread the cornmeal mixture over the top of the mince mixture.
  13. Bake in the oven for 25 minutes, or until the top starts to crisp up.
Serves 3.

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