Chilean Corn Pie

Cook Time 1 hour

Servings 4

Ingredients

2 hard-boiled eggs, quartered

¾ cup black olives, pitted

Corn topping

6 cobs of corn, kernels cut off (or about 6 cups of frozen or canned corn)

25g butter 

1 tbsp caster sugar 

1 cup milk

1 large handful grated mozzarella (or cheddar)

Filling

2 tbsp extra-virgin olive oil

1 onion, diced

2 garlic cloves, finely chopped

500g beef mince

½ tsp cumin

½ tsp dried oregano

1 tsp paprika

2 tbsp tomato paste

1 cup beef stock

¼ cup raisins

Salt and pepper

Method

In a food processor, blend the corn with milk until mostly smooth, leaving a bit of texture.

Pour into a saucepan with butter, salt and sugar and cook over medium heat for 15-20 minutes until thickened. Stirring regularly. Once cooked, remove off the heat.

Heat oil in a large sauté pan over medium–high heat and add the onion, garlic and sweat off, stirring occasionally, for 6–8 minutes to soften the vegetables. Add the mince to the pan and break up the lumps with a wooden spoon. Season with salt and pepper and cook until the beef changes colour. Add the spices and tomato paste and cook for further 2 minutes before adding the beef stock and raisins. Bring to the boil then turn to low and place the lid on. Cook for 10-15 minutes until most of the liquid has evaporated.

Preheat the oven to 190°C.

Spread the meat into a baking dish. Nestle hard-boiled eggs into the mince along with the olives.

Spoon over the corn mixture to cover completely and top with mozzarella. Bake in the oven for 35-40 minutes until golden.