Pastel de Choclo

(Anderra)

Switch up your traditional holiday party fare with a traditional Chilean dish by Anderra. Pastel de Choclo is a layered casserole, similar to shepherd’s pie, topped with choclo corn and served in a shallow, round clay pot. It’s a delightful choice for an intimate, fall-weather gathering.

Cook Time:30 min

Prep Time:20 min

Total Time:50 min

Servings: 6

Ingredients:

6 large ears fresh corn

? cup milk

3 tablespoons butter

1 teaspoon salt

2 tablespoons olive oil

2 large onions, finely chopped

1 pound ground beef

2 teaspoons ground cumin

? teaspoon salt

? teaspoon ground black pepper

? cup Anderra red wine

1 cup black olives, sliced

1 cup dark raisins

3 hard-cooked eggs, sliced

1 tablespoon confectioners’ sugar

Preparation:

Grate corn from cobs; place corn and liquid in medium saucepan. Add milk, butter and salt; over medium-high heat, heat to boiling. Reduce heat to low; simmer 10 minutes until mixture is thickened slightly. Set aside.

In 12-inch skillet over medium heat, in hot oil, cook onions until tender- crisp, stirring occasionally. With slotted spoon, remove to bowl.

In same skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently. Stir in cooked onions, cumin, salt and pepper; cook 1 minute. Add wine; cook 3 minutes or until wine is absorbed. Stir in olives and raisins.

Preheat oven to 425°F. Spoon mixture into 1 ½-quart baking dish. Top with hard-cooked egg slices. Spoon corn mixture over the top. Bake casserole 30 minutes or until top is golden brown. Sprinkle with confectioner’ sugar.