Dairy-Free Chilean Pastel de Choclo

Ingredients

• about 680 g Ground beef
• 1 medium Onion
• 3 cloves Garlic
• 1/2 cup Raisins
• 1/4 cup Black olives
• 3 large Hard-boiled eggs
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1/2 cup Beef broth
• 6 cups Corn kernels
• 1/2 cup Almond milk
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 tbsp Arrowroot starch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat.
3. 3Add the chopped onion and garlic to the skillet and cook until softened, about 5 minutes.
4. 4Stir in the raisins, olives, cumin, smoked paprika, beef broth, salt, and pepper. Simmer for 10 minutes.
5. 5Stir in chopped hard-boiled eggs.
6. 6In a blender, combine the corn kernels and almond milk. Blend until smooth.
7. 7In a saucepan, heat the corn mixture over medium heat. Stir in the arrowroot starch to thicken the mixture slightly.
8. 8Pour the meat mixture into a baking dish. Spread the corn mixture evenly over the top.
9. 9Bake for 30-40 minutes, or until the corn topping is golden brown.
10. 10Let cool slightly before serving.

Substitutions

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