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This Tamale Pie is a TASTY variation of a vegetable pot pie. As someone who grew up on Tex-Mex food, I absolutely love this dish and make it quite often with all sorts of different fillings. This particular variation uses butternut squash, winter greens and potatoes. Top with organic sour cream and Tomatillo & Cilantro Salsa and serve with Mexican Cabbage Salad or a simple green salad.

Adapted from Moosewood Restaurant Celebrates Cookbook.


  • 2 cups chopped onions
  • 6 garlic cloves, minced
  • 1/2 tsp kosher salt
  • 1 jalapeno (seeded if you don’t want it to be as spicy)
  • 1 tbsp extra virgin olive oil
  • 2 tsp ground cumin
  • 1 cup water
  • 1 cup vegetable broth
  • 1 large buch swiss chard or kale
  • 2 cups potatoes (no need to peel if they are organic, just scrub well)
  • 2-3 cups peeled and cubed butternut squash or sweet potatoes
  • 1 tbsp lime juice
  • 1 1/2 cup shredded organic cheddar cheese
  • 1 cup cornmeal
  • 2 tbsp unbleached, organic white flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup diced red bell pepper
  • 1/2 cup fresh cilantro, minced
  • 2 organic, free-range eggs, beaten
  • 1/2 cup organic buttermilk
  • 2 tbsp extra virgin olive oil


  1. Preheat oven to 350 degrees F.
  2. In a large stockpot, saute onions, garlic salt and chili in the oil until the onions start to brown, about 10 minutes. Stir in the cumin. Add the water, broth, potatoes and butternut squash. Bring to  boil. Reduce the heat and simmer for about 15 minutes. Add kale/swiss chard and simmer for an additional 5 minutes, until the vegetables are tender. Stire in the lime or lemon juice, transfer stew to a 9X13-inch baking pan (prepared with cooking spray). Sprinkle on the cheese.
  3. In a bowl, stir together cornmeal through cilantro. In a separate bowl, combine the eggs, buttermilk and oil. Fold the wet ingredients into the dry ingredients just until mixed. Pour the topping over the stew and cheese and spread evenly to cover.
  4. Bake for 30 minutes, until a knife inserted in the topping comes out clean.
  5. Serve hot, topped with sour cream (if you aren’t vegan) and Tomatillo & Cilantro Salsa.