Horizontal overhead view of skillet corn pie from Chile

Chilean Skillet Shepherd's Corn Pie

Delicious Chilean beef pie topped with corn mixture in the style of shepherd's pie is bursting with South American flavors.
Course Main Course
Cuisine Chilean
Prep Time 45 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 791kcal
Author Jas



For the Meat Layer

  • 1 pound ground beef
  • 1 tablespoon oil
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1 cup beef broth or water
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon cornstarch

For the Corn Layer

  • 3 cups sweet corn frozen, fresh or canned (I used frozen)
  • 2 tablespoons butter
  • 1 cup heavy cream or half and half
  • 1 bunch of sweet basil chopped or julienned (about 5 leaves)
  • 1 teaspoon chili powder optional
  • Salt and pepper to taste
  • 1 1/2 tablespoons corn flour or cornmeal
  • 3 hard-boiled eggs halved


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


  • For hard-boiled eggs, cover the eggs with cold water and bring to a boil. Lower the heat to medium and cook the eggs for 8-10 minutes. Drain and run cold water over the eggs for a minute or until eggs are cooled down (helps with easy peeling).
  • Instead of egg halves, you can chop them and then layer over the meat.
  • If your top is not getting brown, turn on your broiler for a minute or two.
  • You can prepare the meat mixture and corn topping a day ahead and keep refrigerated until ready to bake. Sprinkle with granulated sugar and add 10 more minutes to the baking time. Omit the broiling.
  • Traditionally, this corn pie is baked in pailas, clay bowls. You can use individual ramekins or make it in a casserole dish. I prefer my cast-iron skillet. 


Calories: 791kcal | Carbohydrates: 35g | Protein: 32g | Fat: 60g | Saturated Fat: 25g | Cholesterol: 302mg | Sodium: 843mg | Potassium: 731mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2315IU | Vitamin C: 9mg | Calcium: 94mg | Iron: 4mg