Pureed sweet corn blankets a hearty filling of ground beef, chicken, and hard-boiled eggs in this delicious Chilean version of shepherd's pie.
- 2 eggs
- 1 tablespoon vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon paprika
- ground black pepper to taste
- 1 pound ground beef
- ½ broiled chicken, chopped
- 2 tablespoons raisins, or to taste
- 1 ½ tablespoons chopped Kalamata olives, or to taste
- 3 (15.25 ounce) cans sweet corn, drained
- 2 teaspoons dried basil
- 1 tablespoon butter
- 1 cup milk
- 2 teaspoons white sugar, or to taste
- salt to taste
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
- Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives.
- Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef mixture. Keep pino mixture warm.
- Puree corn with basil in a blender or food processor. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, sugar, and salt. Continue cooking until thickened to a paste, about 15 minutes more.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread pino into a baking dish. Cover with the corn paste. Sprinkle a little sugar on top.
- Bake in the preheated oven until golden brown on top, about 20 minutes.