Dairy-Free Pastel de Choclo (Chilean Corn Pie)

Ingredients

• about 450 g Ground Beef
• 1 medium Onion
• 2 cloves Garlic
• 1/2 cup Raisins
• 1/4 cup Black Olives
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1/2 cup Vegetable Broth
• 4 cups Frozen Corn
• 1/2 cup Unsweetened Almond Milk
• 2 tbsp Cornstarch
• 1 tbsp Sugar
• 1 tsp Salt
• 2 tbsp Olive Oil

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 ground beef over medium-high heat. Drain any excess fat.
3. 3Add chopped onion and garlic to the skillet and cook until softened, about 5 minutes.
4. 4Stir in raisins, olives, cumin, paprika, vegetable broth, salt, and pepper. Simmer for 10 minutes.
5. 5In a blender, combine frozen corn, almond milk, cornstarch, and sugar. Blend until smooth.
6. 6Pour the corn mixture over the meat mixture in an oven-safe dish.
7. 7Bake for 30-40 minutes, or until the corn topping is golden brown and set.
8. 8Let cool slightly before serving.

Substitutions

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