Pastel de Choclo- Chile


This is somewhat like a Chilean shepherd’s pie! Except that it’s made with beef. And has a crust made out of corn. And has olives. And an egg. Okay, so it’s nothing like shepherd’s pie. But it’s still good! And completely carb-free. It does have some heavy cream, but that’s what makes life interesting. This makes 2 small servings, but feel free to double, triple, or quadruple this recipe!




½ lb ground beef

2 oz black olives

1 head garlic

1 onion

2 oz cilantro

2 boiled eggs

2 oz cotija cheese

2 cups frozen corn

3 tablespoons heavy cream

1 tablespoon cumin

Start by browning the beef. You don’t want to cook it all the way through, but it definitely shouldn’t be raw when it goes in the oven.

When it’s mostly cooked, remove it to a bowl,

and now you’ve got a pan full of nice, beefy flavor. This is good. Very, very good.

so chop up an onion,

and throw it in there, with a touch of oil. Saute it on medium-low heat, stirring occasionally,

while you dice up some garlic!  I’ll never be able to understand why people use such miniscule quantities of garlic. It’s healthy AND tastes good! And did you know, technically garlic counts as a vegetable? You can get 2 servings of vegetables from this recipe alone!

Now grab the fruit in this recipe- the olives. Yeah, olives are a fruit. Anything with seeds is technically a fruit. So, plenty of fruits and vegetables in here!


Add in the paprika,

cumin, and some salt

You might not even need salt, because of the olives, but I like to add a pinch. Entirely up to you! Stir it all up…


In the meanwhile, grab a food processor! I love my food processor. We’re old friends.

Throw in the corn,

and heavy cream. I know this looks weird. Bear with me. Isn’t that the weirdest phrase? I always think of an actual bear. I like bears. I know they’re supposed to be all ferocious and scary, but I’d like to give one a hug.

Anyways! Blend the corn and cream, until you have this goop.


If you’re one of those heathens who likes dead grapes (read: raisins), throw them into the meat mix. Now scoop that into a pie dish (or two),

and top it with some grated cotija,

and a boiled egg. I did half each, but there’s no stopping you from using a whole egg. Live your dreams.

Finish it up with the corn goop

I really like saying goop. There’s something delightfully squelchy about it. Squelchy is another fun word! I get way too excited about words. Now bake the pies for about 15 minutes, or until golden brown on top. Even with raisins, these are great!



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