Chilean Beef & Corn Shepherd's Pie (Pastel de Choclo)

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.

This month’s Eat the World is heading to Chile!

I found a recipe to my liking almost immediately.  It is a Chilean take on Shepherd's Pie - one of my favorites!  As I was writing up the blog post, I realizing that a twist on shepherd’s pie seemed familiar…I reviewed my Eat the World posts and realized that I’ve made Shepherd’s Pie two other times for Eat the World - England (Leaky Cauldron-Style Cottage Pie) and The Dominican Republic (Taco Shepherd’s Pie) - haha!  I guess I know what I like!

This version boasted a beef filling with the option of adding several different proteins to layer up the goodness.  Then, instead of potatoes, this one is topped with a corn mash.

As I was making the pie, my fingers were itching to add garlic and cheese to the dish, but I refrained, sticking with the recipe (except to cut it down to half size and a couple cooking methods that worked better in my kitchen)

Overall this was a hit and a great change from a traditional Shepherd’s Pie!

Check out all the wonderful Chilean dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

Sneha’s Recipe: Chilean Cazuela 

A Day in the Life on the Farm: Completos

Chilean Beef & Corn Shepherd's Pie (Pastel de Choclo)

Adapted from Chilean Food & Garden

Beef Filling

1 tablespoon vegetable oil

1 pound ground beef

1 onion, diced

1 ½ teaspoons smoked paprika

¼ teaspoon ground cumin

¼ teaspoon black pepper

½ cup beef broth

1 tablespoon flour

Salt, to taste, if needed

Corn Topping

1 (1 pound/454 gram) bag frozen sweet corn, thawed

2 tablespoons milk

2 tablespoons butter

1-3 tablespoons cornmeal

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon smoked paprika

1 small handful fresh basil, shredded

Optional Fillings

1-2 hard boiled eggs, sliced (used in this recipe)



Cooked chicken, sliced

Heat the oil in a skillet over medium heat.  Cook, breaking up the meat as it cooks.  Continue cooking until the beef is browned and the onions are soft.

Stir in the paprika, cumin, pepper, and broth.  Cover and simmer for 15-20 minutes.

While the beef simmers, make the corn topping.  Place the thawed corn and milk in the bowl of a food processor.  Process until the corn is broken up (it should be a bit chunky and uneven, not smooth).

Heat the butter in a medium saucepan over medium heat and cook, stirring frequently for about 5 minutes. Stir in the paprika, salt, pepper, and 1 tablespoon for cornmeal and continue cooking until it is quite thick and paste-like, adding additional cornmeal, if needed.  Remove from heat and stir in basil.

Preheat the oven to 400 degrees F.

Stir the flour into the beef and simmer until thickened.

Pour the beef mixture into a 9-inch pie plate.  Add any optional fillings on top of the beef.  Spread the corn mixture evenly over the top of the beef and other fillings.

Bake in the preheated oven for 15 minutes or until the filling is bubbly and the topping is golden brown.  Remove from oven.  Cool for 5 minutes and serve.

Amy Eats the World in...

Cuba: Ropa Vieja (Slow Cooker Beef)
Ireland: Cheesy Potato Soup with Irish Ale
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burge
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Mil
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade) 
Puerto Rico: Arroz con Tocino  (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs) 
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies) 
Trinidad & Tobago: Trini Macaroni Pie 
Iraq: T'bit (Slow Cooked Chicken & Brown Rice) 
Fiji: Fijian Creamy Lentil Soup (Dhal) 
Senegal: Cafe Touba (Senegalese Spiced Coffee) 
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast) 
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 
Bangladesh: Shemai (Sweet Vermicelli Pudding) 
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep) 
Laos: Khao Piak Sen (Lao Chicken Noodle Soup) 
Jamaica: Chicken &  Pumpkin Soup 
Vietnam: Vietnamese Chicken Porridge (Chao Ga) 
Sudan: Red Lentil Soup (Sudanese Addas) 
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso

Lesotho: Borotho Bread
Scotland: Tattie Scones
Native American Tribes of North America: Wild Rice, Squash, & Corn Soup
Guyana: Butterflaps
Réunion Island: Rougail Z'Andouille
Australia: Fairy Bread
Turkey: Simit Bread

Philipines: Pork Siomai


  1. I think the onions and cheese would have only enhanced this delicious sounding recipe.

  2. So glad to see one of my favorite Chilean dishes, delicious! Growing up in Chile, we prepared this dish with local corn, which is not sweet and is very large. The meat is cut in small pieces, never ground and we use double onions vs meat ratio (1lb onions to 1/2lb meat) which makes it juicy, slowly cooked for about 30 minutes. We always use raisins, black olives, half boiled eggs, about 1 per person and boneless cooked chicken. The ground, fresh or frozen corn and fresh basil leaves is slowly cooked without adding anything but salt to taste, cook for about 25 minutes stirring often. We don't use milk, flour, broth or corn meal. If any of the two mixtures need liquid, we add just a little water, to preserve the real flavor of the ingredients.


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