Chilean Beef and Corn Pie with Olives and Eggs

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A beloved Chilean comfort dish featuring a savory filling of seasoned ground beef, sliced hard-boiled eggs, briny olives, and sweet raisins, all blanketed beneath a smooth, lightly sweetened corn puree perfumed with fresh basil. The topping turns golden and crisp at the edges while the filling stays rich and juicy underneath.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 48 gCarbs
• 5 gFiber
• 16 gSugar
• 24 gProtein
• 520 mgSodium
• 640 mgPotassium
• 130 mgCalcium
• 3.2 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the beef filling

• 2 tablespoons olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1.5 pounds ground beef (lean)
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 1/2 cup beef stock
• 4 large hard-boiled eggs, peeled and sliced
• 1/3 cup pitted black olives, halved
• 1/4 cup golden raisins
• Salt and freshly ground black pepper, to taste

For the sweet corn topping

• 5 cups fresh corn kernels (about 6 ears) or frozen corn, thawed
• 1/2 cup whole milk
• 3 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/4 cup fresh basil leaves, finely chopped
• 2 tablespoons all-purpose flour

To assemble

• 1 tablespoon unsalted butter, for greasing
• 1 teaspoon granulated sugar, for dusting

Directions

1. Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish or six individual clay casseroles and dust lightly with sugar.
2. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until translucent, then stir in garlic and cook 30 seconds until fragrant.
3. Add the ground beef, breaking it apart with a spoon. Cook for 8 to 10 minutes until browned, then drain excess fat. Stir in cumin, paprika, oregano, beef stock, salt, and pepper. Simmer 5 minutes, then transfer to the prepared baking dish.
4. Scatter the sliced hard-boiled eggs, halved olives, and raisins evenly over the beef mixture, pressing them gently into the surface.
5. Make the corn topping by pulsing the corn kernels in a food processor with the milk, melted butter, sugar, salt, and flour until coarsely pureed with some texture remaining. Fold in the chopped basil by hand.
6. Spread the corn mixture evenly over the beef filling, sealing it to the edges. Use a spatula to smooth the top and create slight peaks that will brown nicely.
7. Bake uncovered for 35 to 40 minutes until the topping is set, deeply golden, and lightly crisp on the peaks, and the filling bubbles at the edges.
8. Let the pie rest for 10 minutes before serving so the layers set, then spoon out portions and serve hot.
9. Garnish with extra fresh basil and serve with a simple green salad or pebre on the side.

Cook’s Notes

• Traditional Chilean cooks use a clay paila for baking, which gives a slightly smoky, earthy flavor; if you have one, use it instead of a metal baking dish.
• Do not over-process the corn; leaving a bit of texture mimics the rustic feel of grating fresh corn by hand.
• A pinch of sugar in the topping is essential and authentic; it balances the savory filling beautifully.
• Use fresh corn at peak season for the sweetest, most fragrant topping, or substitute high-quality frozen corn.
• Leftovers reheat well in a 325°F oven for 15 minutes; the topping crisps up again nicely.

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