Pastel de Choclo (Chilean Corn Pie) with Cauliflower Mash

Ingredients

• 1.5 lbs Ground beef
• 1 large Cauliflower florets
• 1 cup Corn kernels, fresh or frozen
• 0.5 cup Raisins
• 0.5 cup Black olives, pitted and sliced
• 3 large Hard-boiled eggs, quartered
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Beef broth
• 2 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Butter
• 1/4 cup Milk

Instructions

1. 1Preheat your oven to 375°F (190°C). Place the 1 large cauliflower florets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the cauliflower is very tender and easily pierced with a fork.
2. 2While the cauliflower cooks, heat the 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the 1.5 lbs of ground beef and cook, breaking it apart with a spoon, for 8-10 minutes, until it is fully browned and no pink remains.
3. 3Drain any excess fat from the skillet. Add the 1 medium chopped onion and 2 minced garlic cloves to the browned beef. Sauté for 5-7 minutes over medium heat, stirring occasionally, until the onion is softened and translucent.
4. 4Stir in the 1 cup of beef broth, 1 teaspoon of smoked paprika, 0.5 teaspoon of cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Bring the mixture to a simmer, then reduce heat to low and cook for 15 minutes, allowing the flavors to meld and the liquid to slightly reduce.
5. 5After 15 minutes, stir in the 1 cup of corn kernels, 0.5 cup of raisins, and 0.5 cup of pitted and sliced black olives. Remove the skillet from the heat.
6. 6Once the cauliflower is very tender, carefully drain it completely in a colander, shaking off any excess water. Return the drained cauliflower to the large pot. Add the 2 tablespoons of butter and 1/4 cup of milk, then mash thoroughly with a potato masher or fork until the mixture is smooth and creamy with no large lumps.
7. 7Spread the entire ground beef mixture evenly into a 9x13 inch (or similar size) baking dish. Arrange the 3 large quartered hard-boiled eggs evenly over the beef mixture, then carefully spread the cauliflower mash in an even layer over the beef and eggs, using the back of a spoon or a spatula to smooth the top. Place the baking dish into the preheated oven and bake for 25-30 minutes, or until the cauliflower topping is lightly golden brown and bubbly around the edges. Carefully remove the dish from the oven and let it cool on a wire rack for 10-15 minutes before serving; this cooling period allows the pie to set, making it easier to serve.

Substitutions

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