The Lamb Mince and Olive Pastel de Choclo is a culinary treasure that fuses the rustic charm of Chilean tradition with a unique twist that enhances its depth and richness. At its heart, “Pastel de Choclo” is one of Chile’s most iconic dishes, known for its comforting and hearty flavors. It’s often referred to as South America’s take on a shepherd’s pie, where the defining feature is its sweet corn topping that contrasts beautifully with the savory filling beneath. By incorporating lamb mince and briny black olives into this classic recipe, the dish takes on a distinct and elevated personality, combining bold nuances with a nod to tradition.
Historically, “Pastel de Choclo” (translated to “Corn Pie”) has its roots deeply embedded in the rural kitchens of South America, where indigenous ingredients and culinary techniques laid the foundation for beloved family meals. Corn (or “choclo” in Spanish) is a staple crop across the continent, celebrated for its versatility and cultural significance. The indigenous Mapuche people, who are native to Chile, likely inspired the original sweet corn-based topping. When the Spanish arrived with their love for rich stews and pies, local flavors and European influences merged, giving rise to this layered masterpiece.
Traditionally, the filling features a mix of minced or shredded beef, chicken, or a combination, sometimes paired with boiled eggs, raisins, and olives for a sweet-savory balance. However, this recipe veers slightly off the beaten path by spotlighting ground lamb as the star protein. Lamb brings a luscious, earthy richness to the dish, complementing the sweetness of the corn while standing up boldly to the spiced, smoky undertones of cumin and paprika. The addition of black olives provides bursts of briny, tangy flavor that cut through the richness, offering a delightful contrast and a Mediterranean-leaning twist.
The sweet corn topping, a hallmark of the dish, is both a functional and symbolic element. Blended with milk, butter, and cornmeal, it creates a creamy, naturally sweet layer that caramelizes slightly as it bakes, forming a golden, almost dessert-like crust—a hallmark of the comforting “Pastel de Choclo”. For this rendition, a touch of optional sugar is included to heighten the balance between sweet and savory, though this step can be skipped for a more traditional savory experience. The incorporation of ingredients such as smoked paprika adds a smoky depth that complements modern palates.
This dish celebrates flavor, texture, and communal eating. Perfect for dinner gatherings, it embodies the warmth of South American hospitality and cuisine. The aromas of the spiced lamb filling and sweet corn topping wafting through the kitchen evoke feelings of nostalgia, even for those who may be experiencing the dish for the first time. While it’s deeply rooted in Chilean tradition, this Lamb Mince and Olive version showcases the versatility and global adaptability of the classic recipe, blending cultures in a way that feels both accessible and exciting.
Whether served on a cozy weeknight or as a centerpiece for a festive dinner, this dish invites you to savor the layers of tradition, innovation, and comfort that define it. The recipe bridges gaps between continents and eras, reminding us of the joy that comes from sharing great food made with care and inspiration.
Lamb Mince and Olive Pastel de Choclo
Ingredients
Lamb Filling
500 grams ground lamb (minced lamb) - Grass-fed recommended for optimal flavor
1 large onion - finely chopped
3 cloves garlic - minced
1 tablespoon olive oil - extra virgin
1 teaspoon cumin - ground
1 cup black olives - pitted and sliced
1 teaspoon paprika - smoked for added depth
Corn Topping
- 4 cups sweet corn kernels - fresh or frozen
1 cup milk - whole milk for creaminess
2 tablespoons cornmeal
30 grams butter - unsalted
1 teaspoon sugar - optional, for balancing flavors
Instructions
- Preheat the oven to 180°C (350°F).
- In a large skillet over medium heat, warm the olive oil and sauté the onion until translucent, about 5 minutes. Add the garlic and sauté for another minute until aromatic.
- Add the lamb mince to the skillet, breaking it up with a wooden spoon, and cook until browned, approximately 10 minutes.
- Stir in the cumin, smoked paprika, and sliced olives. Season with salt and pepper to taste. Cook for an additional 5 minutes, allowing the spices to meld.
- Meanwhile, in a blender, combine corn kernels, milk, butter, and cornmeal. Blend until smooth. Add sugar, if using, and season with salt and pepper to taste.
- Spread the lamb mixture evenly in a baking dish. Pour the corn mixture over the top, smoothing with a spatula.
- Bake in the preheated oven for 30-35 minutes or until the corn topping is set and slightly golden.
