Chilean Skillet Shepherd's Corn Pie

Featured by Adventure Package: Chile in the International Wine Club.
Chilean Skillet Shepherd's Corn Pie

Description

Enjoy a delicious take on your classic shepard's pie and is perfect pairing with the Andes Plateau 2016 '700 High Altitude Red Blend from your wine subscription box. Enjoy!

Yield: 4
Prep Time: 45 Minutes
Cook Time: 30 Minutes

Ingredients


For the Meat Layer
• 1 pound ground beef
•1 tablespoon oil
•1 large onion chopped
•2 garlic cloves minced
•1 cup beef broth or water
•2 teaspoons chili powder
•1 teaspoon smoked paprika
•1/2 teaspoon cumin powder
•1 teaspoon salt
•½ teaspoon pepper
•1 tablespoon cornstarch

For the Corn Layer
• 3 cups sweet corn frozen, fresh or canned (I used frozen)
• 2 tablespoons butter
• 1 cup heavy cream or half and half
• 1 bunch of sweet basil chopped or julienned (about 5 leaves)
• 1 teaspoon chili powder optional
• Salt and pepper to taste
• 1 1/2 tablespoons corn flour or cornmeal
• 3 hard-boiled eggs halved

Instructions

1. In a large cast-iron or nonstick skillet, heat one tablespoon oil over medium-high heat. Add the pound of
ground beef and break into chunks with a wooden spoon; sauté until lightly brown, about 5-7 minutes.

2. Stir in the chopped onion and two minced garlic cloves, and one cup beef broth or water. Add two
teaspoons chili powder, one teaspoon smoked paprika, 1/2 teaspoon cumin, and salt and pepper to
taste. Cook over medium heat until onions are soft, about 15 minutes, stirring occasionally. Stir in one
tablespoon cornstarch and cook until thickened, 3-4 minutes more; set aside to cool.

3. In a saucepan, melt 2 tablespoons of butter over medium-high heat. Add 3 cups of frozen corn and stir
occasionally allowing the corn to melt, about 8 minutes.

4. Add one cup cream, a bunch of chopped or julienned basil, one teaspoon chili powder (optional), and salt
and pepper to taste. Continue cooking, occasionally stirring, for about 10 more minutes.

5. With an immersion blender, process the corn leaving some chunks for texture. Add the 1 ½ tablespoons
corn flour or cornmeal and continue cooking at medium heat for 5 more minutes, until thickened, but it's
not too dry.

6. Place the 3 halved hard-boiled eggs on top of the meat mixture. Spread the corn mixture evenly over the
eggs.

7. Bake in the 400 degrees Fahrenheit preheated oven for about 45 minutes or until it is bubbling and
browning on top. Let stand 10 minutes before serving

Recipe sourced from www.all-that-jas.com



Recommended Pairings