Pastel de Choclo (Shepherds Corn Pie)
Pastel de Choclo (Shepherds Corn Pie)
This traditional Chilean corn pie casserole has been around for over 200 years. This just might be one of the most ultimate comfort foods I’ve ever eaten. The ground beef layer has a slightness of heat, while the top layer is like a fluffy corn tamale. In between all of that is a layer of hard boiled eggs. What’s better than that? I’ll tell you. Nothing. Other then having to cook the corn layer separately, it all finishes in a cast iron skillet. Almost a one pot meal. Still by one pothead.
Servings: 4
Equipment
- food processor
- cast iron skillet
Ingredients
Meat Filling
- 1 tbsp vegetable oil
- 1 lb ground beef
- 1/2 medium onion chopped
- 6 garlic cloves minced
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef stock
- 1 tbsp cornstarch mixed with 1/4 cup cold water
Corn Topping
- 3 cups corn
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup basil chopped
- 1 cup whole milk
- 1/2 cup corn flour
- 3 hard boiled eggs sliced into 4
Instructions
- Heat up cooking oil in a cast iron pan over medium high heat. Brown the ground beef for 5 minutes.
- Add in the onions and garlic. Cook for another 5 minutes.
- Add in all of the dried spices.
- Pour in the beef stock. Simmer for 5 minutes.
- Pour in the slurry you made with the cornstarch and water. Stir continuously until the sauce thickens. Take off the heat and set aside.
- Pulse the corn in a food processor until it is chopped, but not a paste.
- Melt butter in a pot over medium heat. Add in the corn. Cook for 5 minutes, continuously stirring.
- Season with salt, pepper, and the chopped basil. Cook for a minute. Pour in the whole milk.
- Bring to a simmer. Stir in the corn flour. Take off the heat.
Assembly
- Preheat the oven to 400 degrees. Layer the hard boiled eggs across the ground beef mix like so.
- Spread the corn layer evenly over the top ove the ground beef. Bake for 25 minutes.
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