Pastel de choclo - Chilean shepherds pie
What's the big idea?
OK, "Shepherds Pie" is only a very rough approximation of what this dish is, but I couldn't think of a better way to sum it up in two words!
It is a dish of minced (ground) beef with onions and spices, topped with a layer of left-over roast or grilled chicken meat and hard-boiled eggs, and finally
- instead of mashed potato - a sort of pureed sweetcorn crust.
Although the instructions below are based on cooking one large dish, it is quite acceptable, if not normal, to make individual "pies" for each guest,
and this does look good at a dinner party.
Serve with steamed green vegetables.
Here's the list of what you need:
- 1lb lean minced (ground) beef
- 1 tablespoon olive oil
- 2oz raisins
- 1 onion, peeled and finely chopped
- 2 cloves of garlic, crushed
- 12 olives, pitted and halved
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 4oz left-over roast or grilled chicken meat, chopped or shredded*
- 2 hard-boiled eggs, sliced*
- Salt and black pepper
- 12oz sweetcorn
- 100ml whipping cream
*This is a great way to use up some leftovers!
What To Do
- Pre-heat the oven to 450F, 230C
- Heat the oil in a large frying pan or wok. Fry the onions and garlic until golden
- Add the minced meat and fry until browned all over
- Add the raisins, olives, paprika, cumin, salt, pepper and 3-4 tablespoons of water
- Cook for a further 5 minutes, stirring to ensure all the ingredients are mixed together well
- Transfer to a suitable casserole dish (or individual casserole dishes). Top with the hard-boiled eggs and chicken meat
- Blend the sweetcorn kernels and cream together with a little black pepper
- Transfer this mixture to a saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes
- Spoon this mixture over the casserole(s), and transfer to the oven
- Bake, uncovered for about 20 minutes. Meanwhile, heat the grill
- Place under the grill for 5 minutes to brown the crust