Pastel de Choclo (Beef and Corn Shepherd's Pie)

Pastel de Choclo (Beef and Corn Shepherd's Pie)
Photo by Monica buck

Ingredients

  • 2/3 cup thinly sliced grilled chicken breast (see notes)
  • 1 teaspoon ground cumin
  • Salt
  • About ½ teaspoon pepper
  • 3 cups corn kernels (drained canned, thawed frozen, or fresh cooked)
  • 1 pound ground lean beef
  • 2 teaspoons paprika
  • + 7 more ingredients
    • 1 onion (8 oz.), peeled and chopped
    • 2 hard-cooked large eggs, shelled
    • 2 cloves garlic, peeled and minced
    • ¾ cup whipping cream
    • 1 tablespoon olive oil
    • ½ cup pitted kalamata olives, halved
    • ½ cup raisins

1. Preheat oven to 450°. 2. In a 10- to 12-inch nonstick frying pan over high heat, combine beef and olive oil; break beef into chunks and stir often until no longer pink in center and liquid evaporates, 7 to 10 minutes. 3. Meanwhile, in a small bowl, cover raisins with hot tap water and let stan...

View full recipe at My Recipes

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