Spicy Mushroom Tamale Pie

Name: Spicy Mushroom Tamale Pie
Yield: Serves 6-8
Cuisine: American
Ingredients: 3 tablespoons sunflower or vegetable oil; 1 × 400-g (14-oz) tin black beans, drained and rinsed; 185 g (6½ oz) plain (all-purpose) flour; 50 g (1¾ oz) butter, melted; 225 ml (8 fl oz) milk; 1 tablespoon sugar; 1 teaspoon baking powder; Salt and freshly ground black pepper; 150 g (5½ oz) mature Cheddar cheese, grated (shredded); 3 eggs; 1 × 400-g (14-oz) tin chopped tomatoes; 225 g (8 oz) cornmeal or polenta; 4 garlic cloves, crushed or finely grated (shredded); 2 roasted red (bell) peppers from a jar, chopped; ½ teaspoon chilli powder; 150 ml (5½ fl oz) vegetable stock; 2 red chillies, finely chopped; 1 teaspoon dried oregano; 750 g (1 lb 10 oz) chestnut mushrooms (or wild mushrooms when available), sliced; 150 g (5½ oz) sweetcorn kernels; 1 onion, finely chopped

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

The tamale pie hails from the American south and is effectively a pie with a cornbread crust. I’ve gone for a spicy mushroom filling with tomatoes as the base of the sauce. While it seems a lot of mushrooms, they soon cook down.

Ingredients

750 g (1 lb 10 oz) chestnut mushrooms (or wild mushrooms when available), sliced

Americas
United States
Spicy
Vegetarian
Pie

Method

Preheat the oven to 200°C/180°C fan/390°F/gas 6.

Heat a large saucepan over a medium heat. Add the mushrooms and dry fry them, stirring often, until they’ve released their liquid and that has evaporated. Drizzle in 2 tablespoons oil and fry the mushrooms until br