Chilean Skillet Shepherd's Corn Pie

Step 1

In a large cast-iron or nonstick skillet, heat one tablespoon oil over medium-high heat. Add the pound of ground beef and break into chunks with a wooden spoon; sauté until lightly brown, about 5-7 minutes.

Step 2

Stir in the chopped onion and two minced garlic cloves, and one cup beef broth or water. Add two teaspoons chili powder, one teaspoon smoked paprika, 1/2 teaspoon cumin, and salt and pepper to taste. Cook over medium heat until onions are soft, about 15 minutes, stirring occasionally. Stir in one tablespoon cornstarch and cook until thickened, 3-4 minutes more; set aside to cool.

Step 3

In a saucepan, melt 2 tablespoons of butter over medium-high heat. Add 3 cups of frozen corn and stir occasionally allowing the corn to melt, about 8 minutes.

Step 4

Add one cup cream, a bunch of chopped or julienned basil, one teaspoon chili powder (optional), and salt and pepper to taste. Continue cooking, occasionally stirring, for about 10 more minutes.

Step 5

With an immersion blender, process the corn leaving some chunks for texture. Add the 1 ½ tablespoons corn flour or cornmeal and continue cooking at medium heat for 5 more minutes, until thickened, but it's not too dry.

Step 6

Place the 3 halved hard-boiled eggs on top of the meat mixture. Spread the corn mixture evenly over the eggs.

Step 7

Bake in the 400 degrees Fahrenheit preheated oven for about 45 minutes or until it is bubbling and browning on top. Let stand 10 minutes before serving.