Lamb Tamale Pot Pie With Cornbread Crust

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 2 tablespoons vegetable oil
• 1 1/2 lbs ground lean lamb
• 1 (12 ounce) can tomato sauce
• 2 tablespoons tomato paste
• 1 (10 ounce) package frozen corn, thawed
• 1 tablespoon ground cumin
• 1/2 teaspoon ground allspice
• 2 teaspoons chili powder
• 1 tablespoon worcestershire sauce
• 1 teaspoon tabasco sauce, plus additional to taste
• 1 tablespoon yellow cornmeal
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 3 tablespoons sugar
• 2 teaspoons double-acting baking powder
• 3 tablespoons butter, melted and cooled
• 3/4 cup milk
• 1 large egg, beaten lightly
• 3/4 cup grated cheddar cheese
• 1 (4 ounce) can green chili peppers, drained and chopped

Recipe

• 1 make lamb mixture: in a large skillet cook onion and bell peppers in the oil over moderately-low heat, stirring, until the onion is softened.
• 2 add the lamb and cook the mixture over moderate heat, stirring and breaking up any lumps, until the lamb is no longer pink.
• 3 stir in tomato sauce, paste, corn, cumin, allspice, chili powder, worcestershire sauce, 1 tsp tabasco, cornmeal and season to taste.
• 4 simmer mixture, stirring occasionally, for 30 minutes, and add the additional tabasco if necessary.
• 5 spoon mixture into shallow 2 ½ quart casserole.
• 6 (may be made 1 day in advance).
• 7 preheat oven to 400°f.
• 8 make topping: into a bowl, sift together flour, cornmeal, sugar and baking powder; add the butter, milk and the egg, and stir the batter until it is just combined.
• 9 stir in cheddar and chili peppers and drop batter by large spoonfuls around edge of casserole.
• 10 bake for 10 minutes then reduce heat to 350f and bake 30 minutes longer.