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Pastel de Choclo

Pastel de Choclo is a traditional Chilean beef and corn pie. It is similar to a shepherd’s pie with a layer of creamed corn on top. The combination of sweet and savoury flavours makes a delicious dinner.
Prep Time20 mins
Cook Time40 mins
Course: Main Course
Cuisine: Chilean
Keyword: minced beef
Servings: 4 people
Author: Alison Maclean

Ingredients

To make the pino - minced beef layer

  • 1 tbsp Olive oil
  • 500 g beef mince
  • 3 onions
  • 2 tbsp raisins
  • 2 cloves garlic
  • 4 tsp cumin
  • 1 tsp salt
  • ½ tsp pepper
  • 3 eggs
  • 100 g olives
  • 140 g shredded chicken

For the topping

  • 500 g sweetcorn
  • 250 ml whole milk
  • 1 tsp salt
  • 3 tbsp sugar
  • 2 tbsp basil chopped

Instructions

Make the minced beef base

  • Preheat the oven to 180C, Gas Mark 4.
  • Place the raisins in a bowl, cover with hot water and leave to stand for five minutes. Drain the water off.
  • Boil the eggs
  • Peel the eggs and chop into small pieces
  • Put some olive oil into a pan and heat. Add the onions and garlic and fry till soft.
  • Add the mince and cook until its brown
  • Add the beef and cumin into the meat mixture.
  • Stir well and add salt and pepper to taste.
  • Place in a casserole dish and layer the chopped hard boiled eggs on top.
  • Add the olives, raisins and chicken in another layer on top of the mince

Make the topping

  • Blend the sweetcorn in a food processor with 60 ml of the milk until puréed.
  • Melt the butter in a pan.
  • Add the sweetcorn mixture, the rest of the milk and the salt.
  •  Bring the mixture to a simmer, stirring constantly for about 5 to 10 minutes until it thickens.
  • Remove from the heat and stir in the chopped basil.
  •  Spread the sweetcorn mixture over the top of the mince until its covered.
  • Sprinkle the top with sugar
  •  Place in the oven for 35 to 40 minutes until the top is golden brown and the filling is bubbling.
  • Serve warm

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