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 superfoods such as:

Chicken Breast

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

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

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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