Chilean Shepherd's Pie (Pastel de Choclo)

Name: Chilean Shepherd's Pie (Pastel de Choclo)
Yield: Serves 6
Cuisine: Latin America & Caribbean, Central & South American
Ingredients: 10 medium ears, fresh corn, husks and silk removed; 1 cup, heavy cream; , Salt and ground black pepper; 1/4 cup, fresh basil leaf, chopped; 6 , boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed; 2 tablespoons, olive oil; 1/2 cup, water; 4 , medium onions, minced (about 4 cups); 1 tablespoon, ground cumin; 1/2 teaspoon, hot paprika; 1 pound, 85 percent lean ground beef; 4 , hard-cooked eggs, sliced thin; 3/4 cup, kalamata olives, pitted and halved (see illustration below); 1/2 cup, raisins; 1 - 2 teaspoons, sugar

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Main Courses

Latin America & Caribbean

Central & South American

With seasoned ground meat beneath a layer of corn puree, pastel de choclo, or Chilean shepherd’s pie, is very popular in Chile. Our version uses beef, chicken, hard-cooked eggs, olives, raisins, and fresh corn to create a rich, hearty casserole.

SERVES6

WHY THIS RECIPE WORKS

Our research turned up pastel de choclo recipes calling for both ground beef and lamb—we tried them both and preferred ground beef. We found that generous amounts of onion and spices were necessary to produce the flavor that we were after. ...

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