Dairy-Free Pastel de Choclo (Chilean Corn Pie)

Ingredients

• 1 lb Ground beef
• 1 medium Onion
• 2 cloves Garlic
• 1/4 cup Raisins
• 1/2 cup Black olives
• 1 tsp Ground cumin
• 1 tsp Paprika
• 1/2 cup Vegetable broth
• 4 cups Frozen corn
• 1 cup Unsweetened almond milk
• 2 tbsp Cornstarch
• 1 tbsp Sugar
• 1 tsp Salt
• 2 tbsp Olive oil

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a large skillet, brown ground beef over medium heat. Drain excess fat.
3. 3Add chopped onion and garlic to the skillet and cook until softened.
4. 4Stir in raisins, olives, cumin, paprika, and vegetable broth. Simmer for 15 minutes.
5. 5In a blender, combine frozen corn, almond milk, cornstarch, sugar, and salt. Blend until smooth.
6. 6Pour the corn mixture into a saucepan and cook over medium heat, stirring constantly, until thickened.
7. 7Pour the ground beef mixture into a baking dish. Spread the corn mixture evenly over the top.
8. 8Bake for 30-40 minutes, or until the top is golden brown.
9. 9Let it cool slightly before serving.

Substitutions

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