This pastel de choclo recipe features puréed sweet corn blankets over a ground beef, chicken, and hard-boiled egg filling in this Chilean shepherd's pie.
Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
435 Calories
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, 1 pinch salt, 1/4 teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes. Add beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon paprika, and black pepper; cook and stir until beef 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; add to beef mixture. Keep pino warm.
Step 6
Combine corn and basil in a blender or food processor; blend until smooth. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.
Step 7
Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.
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
