Pastel de Choclo (Chilean Corn and Beef Pie)

This recipe is similar to Shepard’s Pie, although more my style- spicy and topped with a corn crust rather than mashed potatoes. I think the cinnamon is what really jazzes this whole dish up.

I am not sure where I ever got this recipe.

1 T olive or canola oil

1 T butter

1 medium onion, finely chopped

1 lb lean ground beef

salt and black pepper to taste

1/4 cup raisins (optional. I didn’t use them)

1/3 cup pitted green or black olives; chopped

1 tsp paprika

1/2 tsp basil

1 tsp ground cumin

3 eggs, hard boiled and sliced

parsley

Corn Topping

2 cups frozen corn, thawed

1/2 cup milk

1 t cinnamon

1/2 tsp salt

1 ½ t sugar

2 large eggs, beaten

Preheat oven to 350°.

In a large frying pan melt butter with olive oil over medium high heat until hot. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and sauté another minute or so. Add beef and cook, stirring constantly, until no longer pink. (Drain if meat is too fatty). Stir in salt, pepper, raisins, olives, paprika, basil and cumin. Remove from heat.

Spoon meat mixture into a 9-by-9-inch baking dish sprayed with cooking spray. Top with sliced hard boiled eggs. Set aside.

Meanwhile, combine thawed corn, milk, cinnamon, sugar and salt in food processor; puree. Add pureed corn mixture to saucepan and cooking about 10 minutes til thick like mashed potatoes. Cool slightly and add beaten eggs.

Spoon corn mixture over hard boiled eggs. Bake until bubbly and nicely browned, 25-35 minutes. Let rest a few minutes; cut in to squares.

Serve with tomato sauce or salsa and parsley.

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