Tamale pie

Tamale pie

  • serves 6
  • A little effort

A warming pie for six or more, made from leftover beef chilli, polenta and pickled jalepeños. The cheesy crust on top is probably the best part!



  • smoky beef chilli
  • polenta 225g
  • plain flour 150g
  • caster sugar 1 tbsp
  • baking powder 1 tbsp
  • salt 1 tsp
  • eggs 2
  • whole milk 150ml
  • butter 70g, melted
  • pickled jalepeños 6 pieces, chopped
  • coriander ½ small bunch, chopped
  • cheddar 200g, grated


  • Step 1

    Heat the oven to 180c/fan 160/gas 4. Put the beef chilli in the bottom of a large ovenproof baking dish.

  • Step 2

    Put the polenta, flour, sugar, baking powder and salt in a bowl and mix. Whisk the eggs, milk and butter together, then stir this into the dry ingredients. Mix in most of the jalepeños with the coriander and ¾ of the cheese.

  • Step 3

    Spoon the polenta over the chilli, then scatter the top with the rest of the cheese and jalepeños. Bake for 30-40 minutes until golden and piping hot.

Nutritional Information

  • Kcals 669
  • Fat 31.1g
  • Carbs 63.9g
  • Fibre 2.6g
  • Protein 31.9g
  • Salt 2.8g