South America: Chile: Chilean Pastel de Choclo (Traditional Beef Shepherd’s Pie)

INGREDIENTS:

BEEF MIXTURE:

1.5 lbs ground beef

2 Tbsp cooking oil

1 onion, diced

4 cloves garlic, finely chopped

2 tsp cumin

2 tsp paprika

1 tsp salt

CORN TOPPING:

3 cup corn

3/4 cup cream

2 Tbsp butter

2 Tbsp fresh basil

1 tsp salt

CASSEROLE:

1/2 cup raisins

1/2 cup olives

4 hard boiled eggs

1 cooked chicken breast (see note 1)

1 tsp sugar

INSTRUCTIONS:

Preheat oven to 350°F.

Place eggs in pot and cover with cold water. Bring to boil, then cook 10 minutes. Immerse in cool water. Chop or slice when cool.

In a skillet over medium heat, sauté onions and garlic in oil until onions become slightly translucent. Add ground beef, cumin, paprika and 1 tsp salt. Cook until nicely browned.

Melt butter in pan or skillet. Blend corn and cream in blender or food processor. Add this mixture to pan and simmer for about 5 minutes. The mixture should turn a nice golden yellow. At the end, add basil leaves.

Add meat mixture to greased baking pan. Layer eggs, olives, chicken and raisins, then add corn mixture to top. Sprinkle sugar on top.

Bake in preheated oven for 30 minutes. If desired, broil for up to 5 minutes at the end to brown the crust.