Vegetarisk tamale pie med chili

Så gör du

1. Cook the onion and pepper until soft and lightly browned. Add tomato, beans and spices and simmer until the filling is thick enough that a spoon leaves a clear trail.
2. Taste the filling before baking and adjust salt and chili. A thick filling is important because the corn topping adds moisture.
3. Mix the cornmeal topping with milk and egg just until combined. Do not overmix; a little texture is fine.
4. Spread the topping evenly over the hot chili, taking it all the way to the edges.
5. Bake at 200°C for about 30 minutes until the topping is golden and set. Rest 10 minutes before cutting so the layers hold together.

1. Cook the onion and pepper until soft and lightly browned. Add tomato, beans and spices and simmer until the filling is thick enough that a spoon leaves a clear trail.
2. Taste the filling before baking and adjust salt and chili. A thick filling is important because the corn topping adds moisture.
3. Mix the cornmeal topping with milk and egg just until combined. Do not overmix; a little texture is fine.
4. Spread the topping evenly over the hot chili, taking it all the way to the edges.
5. Bake at 200°C for about 30 minutes until the topping is golden and set. Rest 10 minutes before cutting so the layers hold together.