Pastel de Choclo

Pureed sweet corn blankets a hearty filling of ground beef, chicken, and hard-boiled eggs in this delicious Chilean version of shepherd's pie.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 435 Calories

Ingredients

• 2 eggs
• 1 cup milk
• 1 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• salt to taste
• ground black pepper to taste
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 2 teaspoons dried basil
• 2 teaspoons white sugar, or to taste
• 2 tablespoons raisins, or to taste
• 3 (15.25 ounce) cans sweet corn, drained
• 0.5 teaspoon paprika
• 0.5 broiled chicken, chopped
• 1.5 tablespoons chopped Kalamata olives, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.

Step 3

Bake in the preheated oven until golden brown on top, about 20 minutes.

Step 4

Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives.

Step 5

Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef mixture. Keep pino mixture warm.

Step 6

Puree corn with basil in a blender or food processor. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, sugar, and salt. Continue cooking until thickened to a paste, about 15 minutes more.

Step 7

Spread pino into a baking dish. Cover with the corn paste. Sprinkle a little sugar on top.