Pastel de Choclo (Chilean Corn & Beef Casserole)

Process

1. Prep
   1. Cook the eggs, then quarter
2. Beef filling
   1. Heat the oil to high
   2. Add the beef, cook until done then remove.
   3. Add the onion to the same pan, cook 4 minutes
   4. Add the garlic, cook 30 seconds
   5. Add the beef back, mix through
   6. Stir in the spices
   7. Add the flour, mix until absorbed
   8. Add the stock, stir well
   9. Lower heat to medium, cook 5 minutes, stirring regularly - until the mixture is quite thick
   10. Remove from heat, spread in a baking dish
3. Corn layer
   1. Melt the butter over medium high
   2. Add the sweetcorn, cook 5 minutes
   3. Add to a blender with the milk, salt, basil, then back onto the pan
   4. Add the polenta, lower heat to medium-low and cook for 5 minutes - stirring regularly - until thick enough to mound on a spoon
4. Assembly
   1. Press the eggs into the beef layer
   2. Scatter olives and raisins
   3. Dollop and spread the corn atop the surface
   4. Sprinkle with the paprika
   5. Bake for 40 minutes at 200C