Chilean beef and corn shepherd's pie

Chilean beef and corn shepherd’s pie

Photograph by Monica Buck

SERVES 4
TIME About 45 minutes

Ingredients
1 lb. ground lean beef
1 tbsp. olive oil
1/2 cup raisins
1 onion (8 oz.), chopped
2 garlic cloves, minced
1/2 cup pitted kalamata olives, halved
2 tsp. paprika
1 tsp. ground cumin
Salt
About 1/2 tsp. freshly ground black pepper
2 hard-cooked large eggs, shelled
2/3 cup thinly sliced grilled chicken breast*
3 cups corn kernels (thawed frozen or cooked fresh)
3/4 cup whipping cream

Directions
1. Preheat oven to 450°. In a 10- to 12-in. nonstick frying pan over high heat, combine beef and oil; break beef into chunks and cook, stirring often, until no longer pink and liquid has evaporated, 7 to 10 minutes.

2. Meanwhile, in a small bowl, cover raisins with hot tap water and let stand until softened, about 5 minutes. Drain.

3. With a slotted spoon, transfer beef to a bowl. Add onion and garlic to pan and cook over high heat, stirring often, until lightly browned, 6 to 8 minutes. Add raisins, olives, paprika, cumin, beef, and 3 tbsp. water; stir over medium heat 3 to 4 minutes. Add salt and pepper to taste.

4. Spoon mixture into 4 individual casseroles (2- to 2 1/2-cup size). Cut eggs in half lengthwise. Lay equal portions of chicken over beef, and push egg halves into casseroles, leveling mixture.

5. In a food processor, whirl corn, 1/2 tsp. pepper, and the cream until coarsely puréed. Rinse and dry frying pan, then pour corn mixture into pan. Stirring, bring to a boil over high heat, then reduce heat and simmer, stirring often, until darker yellow and drier, 5 to 7 minutes. Spoon mixture over beef, chicken, and eggs and spread level.

6. Set casseroles on a baking sheet. Bake, uncovered—about 4 in. from broiler—until hot in the center, 13 to 16 minutes. Turn heat to broil and brown crusts, 3 to 4 minutes longer after broiler is hot.

*Buy refrigerated grilled chicken breast pieces or grill your own.

PER SERVING 661 cal., 52% (342 cal.) from fat; 38 g protein; 38 g fat (15 g sat.); 47 g carbo (4.7 g fiber); 861 mg sodium; 247 mg chol.

Serve with Anam Cara Nicholas Estate Pinot Noir 2007 (Chehalem Mountains)