Tamale Pie

Ingredients

For the pie

• 2 cans of cooked, drained, borlotti beans, mashed
• 2 onions, sliced
• 3 cloves of garlic, crushed
• 1 small green pepper, chopped
• 3 sticks of celery, chopped
• 1/2 tsp chilli powder
• 2 tsp ground cumin
• 2 tsp dried oregano
• 12 black olives, chopped
• 170g sweetcorn (fresh or frozen)
• 2 tbsp tomato puree
• 2 tbsp chopped parsley
• 4 tbsp water

For the cornmeal base

• 170g cornmeal
• 570 ml water
• 30g vegan margarine

Method

1. Preheat the oven to 180ºC
2. Saute the onion in oil for a few minutes. Then add the garlic, green pepper and celery and cook for a few minutes longer.
3. Add the spices to the pan followed by the olives, beans, sweetcorn, tomato puree, parsley and 4 tbsp of water. Season and cook over a low heat for several minutes.
4. In another pan, add the cornmeal and a pinch of salt to the water. Bring to the boil, whisking constantly until it thickens. Then stir in the vegan margarine.
5. Grease a baking dish and spread the cornmeal mixture onto the bottom. Then add the bean mixture over the top and bake for 30 minutes.