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Pastel de Choclo
Pastel de Choclo
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Creamy sweet corn coats a rich mixture of beef, chicken, and eggs in this delectable Chilean twist on shepherd's pie.
Ingredients:
  • ground black pepper to taste
  • 2 eggs
  • 1 tablespoon vegetable oil
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 0.5 teaspoon paprika
  • 1 pound ground beef
  • 0.5 broiled chicken, chopped
  • 2 tablespoons raisins, or to taste
  • 1.5 tablespoons chopped Kalamata olives, or to taste
  • 3 (15.25 ounce) cans sweet corn, drained
  • 2 teaspoons dried basil
  • 1 tablespoon butter
  • 1 cup milk
  • 2 teaspoons white sugar, or to taste
  • salt to taste
Instructions:
  • In a saucepan, cover the eggs with water and bring to a boil. Remove from heat and let the eggs sit in the hot water for 15 minutes.
  • In a skillet over medium heat, warm oil until shimmering. Sauté onions and garlic with a pinch of salt, 1/4 teaspoon paprika, and a sprinkle of pepper until aromatic, around 2 minutes. Then, add beef, season with the rest of the salt, paprika, and additional pepper. Sauté until beef is mostly browned, roughly 5 minutes. Finally, mix in chicken, raisins, and olives.
  • Once eggs are cooked, run under cold water to cool, then peel. Roughly chop and mix into the beef. Keep the filling warm.
  • Blend corn and basil until smooth. Transfer to a saucepan over medium heat. Stir in butter until thickened, 7 to 10 minutes. Add milk, sugar, and salt; cook to a paste consistency, about 15 minutes.
  • Preheat your oven to 350 degrees F (175 degrees C) for the perfect cooking temperature.
  • Spread a layer of pesto in a baking dish, then top with the corn mixture. Finish with a light sprinkle of sugar.
  • Bake in the oven until the top turns a beautiful golden brown, approximately 20 minutes.

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