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Pastel de Choclo (Chilean Corn Pie)

This is a classic Chilean dish similar to shepherd’s pie but with a sweet corn topping. It is perfect for a comforting meal with a South American twist.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x


Units Scale

1 pound ground beef
1 large onion, chopped
1 to 2 teaspoons ground cumin
1/2 cup raisins
Salt and pepper, to taste
2 hardboiled eggs, sliced
2 packages frozen corn
Confectioners’ sugar


Preheat your oven to 350 degrees F (175 degrees C).
In a skillet, brown the ground beef over medium heat.
To the beef, add the chopped onion, cumin, a pinch of oregano, salt, and pepper. Stir well.
Mix in the raisins with the beef and continue to cook on low heat until the mixture is fully browned.
Transfer the beef mixture into a buttered casserole dish and spread it out evenly.
Arrange the sliced hardboiled eggs on top of the beef layer.
In a blender, process the frozen corn until it reaches a paste-like consistency.
Move the corn paste to a pan and cook it slowly on low heat, stirring in milk as needed to keep the paste from burning or sticking to the pan.
Season the corn mixture with salt and pepper to taste.
Carefully spread the corn mixture over the meat and egg layers in the casserole dish.
Sprinkle the top with a generous amount of confectioners’ sugar.
Place the casserole in the preheated oven and bake until the top is browned and the pie is heated through.
Remove the casserole from the oven and let it rest for a few minutes before serving.

  • Author: 9
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Bake
  • Cuisine: Chilean
  • Diet: Halal

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