Lunch: Pastel de Choclo (Beef and Corn Shepherd's Pie) Recipe | MyRecipes

Like a Chilean shepherd's pie, pastel de choclo tops spiced ground beef with a puréed corn crust. You can prepare the pies through step 5 up to 1 day ahead; cover and chill. It may take up to 10 minutes longer to bake the cold pies, and broiling may not b

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Pastel de Choclo (Beef and Corn Shepherd's Pie) Recipe | MyRecipes

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 pound ground lean beef
1 tablespoon olive oil
1/2 cup raisins
1 onion (8 oz.), peeled and chopped
2 cloves garlic, peeled and minced
1/2 cup pitted kalamata olives, halved
2 teaspoons paprika
1 teaspoon ground cumin
Salt
About 1/2 teaspoon pepper
2 hard-cooked large eggs, shelled
2/3 cup thinly sliced grilled chicken breast (see notes)
3 cups corn kernels (drained canned, thawed frozen, or fresh cooked)
3/4 cup whipping cream

Instructions

Preheat oven to 450 °.
In a 10- to 12-inch nonstick frying pan over high heat, combine beef and olive oil; break beef into chunks and stir often until no longer pink in center and liquid evaporates, 7 to 10 minutes.
Meanwhile, in a small bowl, cover raisins with hot tap water and let stand until softened, about 5 minutes. Drain.
With a slotted spoon, transfer beef to a bowl. To drippings, add onion and garlic. Stir often on high heat until onion is lightly browned, 6 to 8 minutes. Add raisins, olives, paprika, cumin, beef, and 3 tablespoons water; stir over medium heat to mingle flavors, 3 to 4 minutes. Add salt and pepper to taste.
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, making mixture level.
In a food processor, whirl corn, 1/2 teaspoon pepper, and cream until coarsely puréed. Rinse and dry frying pan, then pour corn mixture into pan. Stirring on high heat, bring to bubbling, then reduce heat and, stirring often, simmer until darker yellow and drier, 5 to 7 minutes. Spoon corn mixture equally over beef, chicken, and eggs and spread level.
Set casseroles on a baking sheet. Bake, uncovered, set on a rack positioned so tops are about 4 inches from broiler, until hot in center, 13 to 16 minutes. Turn heat to broil (heat may not come on right away) and brown crusts, 3 to 4 minutes more after broiler is hot.
Wine Pairing: Chilean Cabernet Sauvignon or Merlot with dark cassis, plum, and black-olive flavors, such as Santa Rita Cabernet Sauvignon 2003.

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