Description
The Chilean version of Sheperd's pie with a twist: corn pudding on top.
Ingredients
For the corn mixture,
• 2 tablespoons butter
• 4 bags of frozen corn (454 grams each) or 10 cups
• 1/2 cup whole milk
• 3 tablespoon cornmeal
• 1 bunch basil, about 10 leaves, Sweet basil preferably
• salt, pepper and Merkén or paprika
For the meat,
• 2 tablespoons of vegetable oil
• 2 pounds ground beef
• 1 cup water or beef broth
• 3 onions, diced small
• Merkén or 1 tablespoon sweet paprika
• 1/2 teaspoon ground cumin
• salt, pepper
• 2 tablespoons flour
Optional: cooked chicken, hard-boiled eggs, olives, and raisins
Instructions
For the meat, it can be done the day before,
- Heat the oil in a large pot. Sauté the beef until lightly browned, about 8 minutes, stirring occasionally. Add the paprika, salt, pepper, cumin, and sauté for 2 minutes more.
- Add the broth and simmer for 30 minutes over low heat.
- Add the onion, mix well, and cook over medium heat until tender, about 30 minutes, stirring occasionally.
- Turn off the heat, add the flour, and stir well. Adjust the seasoning if necessary. Cool and refrigerate, or use immediately.
For the corn mixture,
- Melt the butter in a cast iron or large pot with a thick bottom over medium-high heat. Add the frozen corn and stir occasionally for about 8 minutes.
- Add milk, basil, salt, pepper, and Merquén or paprika and continue to cook, occasionally stirring for about 10 minutes longer.
- With a hand blender, blend the corn, trying not to go uniform, leaving some chunky parts. Add the cornmeal and continue cooking over medium heat for 5 minutes. The consistency should be firm. Taste and adjust seasoning. It will thicken slightly when cool.
To assemble the pie,
- Put one layer of the prepared meat filling on a clay or baking dish. Add cooked or rotisserie chicken parts, quartered hard-boiled eggs, olives, and raisins on top of the meat.
- Cover with the corn mixture. Sprinkle with granulated sugar for a nice browning in the oven.
- Bake at 400F or 200C in a preheated oven for 45-60 minutes until bubbling and golden on top. Let stand 10 minutes before serving.
Notes
Is the Humero corn native or introduced to Chile?
Humero corn is a cross between native Chilean corn and a commercial variety introduced in the early 1900s. Corn was grown in Chile before the arrival of the Spaniards; it was an abundant crop from Copiapó to Chiloé.
They were the most popular crops, along with potatoes. The Spaniards introduced wheat, which partially displaced corn.
When does the Humero corn season start in Chile?
It starts showing up at markets in mid-December and is easy to find until early March.
How do I cut the corn?
Break the base of the corn or shank, peel the husk, and remove all the silk. Cut from top to bottom with a large knife, and the corn stands firm.
You can do it in one pass, almost touching the cob, or several passes (2-3) so the grain is finely chopped. Do it as seen in the photo so that they keep all the juices or milk from the corn.
Nutrition
- Serving Size:
- Calories: 621
- Sugar: 19.6 g
- Sodium: 230.6 mg
- Fat: 27.5 g
- Saturated Fat: 13.2 g
- Carbohydrates: 59.8 g
- Fiber: 6.4 g
- Protein: 40.6 g