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Butternut Tamale Pie

Butternut Tamale Pie

This Butternut Tamale Pie features butternut squash and kidney beans stewed in beer with chipotle peppers and served under a gooey layer of mozzarella cheese and golden cornbread lid.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings: 8
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Butternut Stew
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 198g (7oz) can chipotle peppers in adobo pureed
  • 1 small butternut squash peeled, coarsely chopped
  • 540ml (19 fl oz) can kidney beans drained, rinsed
  • 12 mini sweet peppers halved and sliced
  • 355ml (12 fl oz) can beer I used a lager
  • 1½ cups water **
  • 2 tsp salt
Cornbread Lid
  • ¾ cup all-purpose flour
  • ¾ cup medium-ground cornmeal
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp salt
  • ¾ cup milk I used 2%
  • ¼ cup unsalted butter melted
  • 1 large egg
  • 3 tbsp honey
To Assemble
  • 170g (6oz) mozzarella shredded
  • ¼ cup feta crumbled
  • 1 jalapeño sliced thin
  • ¼ cup fresh cilantro for sprinkling
  • yogurt or sour cream for serving

Equipment

  • 1 deep casserole dish
  • 1 large heavy bottom pot

Method
 

For the Butternut Stew
  1. Place a large heavy bottom pot over medium heat and add the olive oil. Once the oil is shimmering, add the onion and a generous pinch of salt. Sauté the onions until just translucent. Stir the chipotle peppers into the onions and sauté for a minute more.
    2 tbsp olive oil, 1 yellow onion, 198g (7oz) can chipotle peppers in adobo
  2. Add the squash, beans, and peppers to the pot and toss to coat. Add the beer, water, and salt. Bring the mixture up to a boil. Reduce to a simmer and cook uncovered for 1 hour or until the liquid has reduced by half and the squash is very tender.
    1 small butternut squash, 540ml (19 fl oz) can kidney beans, 12 mini sweet peppers, 355ml (12 fl oz) can beer, 1½ cups water **, 2 tsp salt
  3. Take the stew off of the heat and let cool to room temperature. ***
For the Cornbread
  1. When you're ready to bake the tamale pie, preheat the oven to 350°F and grease a deep 10" casserole dish with butter. Set it aside.
  2. Place the flour, corn meal, baking powder, baking soda, and salt in a large bowl and whisk to combine.
    ¾ cup all-purpose flour, ¾ cup medium-ground cornmeal, 1 tsp baking powder, ¼ tsp baking soda, 1 tsp salt
  3. Form a well in the center of the dry ingredients and pour the milk into the center. Add the butter, egg, and honey. Stir until a loose batter forms.
    ¾ cup milk, ¼ cup unsalted butter, 1 large egg, 3 tbsp honey
To Assemble
  1. Spoon the stew into the casserole dish, leaving at least an inch of space at the top. Cover the stew with the shredded mozzarella cheese and pour the cornbread batter on top.
    170g (6oz) mozzarella
  2. Scatter the feta across the surface of the cornbread batter and place it into the oven. Bake for 25-30 minutes or until the cornbread is golden and a toothpick can be inserted in the center and removed cleanly.
  3. Take the tamale pie out of the oven and let stand for 10 minutes. Garnish with fresh cilantro and jalapeño slices and serve with a side of sour cream or yogurt.
    1 jalapeño, ¼ cup fresh cilantro, yogurt or sour cream

Notes

** You may use less water than this or more. You just want to add enough water to almost cover the veg. 
*** You can store the stew in the fridge for up to three days prior to proceeding with this recipe.