Pastel de Choclo (Corn and Minced Beef Pie)

• 1 tbsp Vegetable oil
• 1 large Yellow onion
• 2 tsp Fine sea salt
• 500 g Minced beef
• 2 tsp Ground cumin
• 1 tsp Black pepper
• 60 g Unsalted butter
• 800 g Sweet corn kernels
• 200 ml Whole milk
• 1 Egg

1. Heat the oven to 190°C (375°F). Lightly oil a baking dish.
2. Finely dice the onion. Heat the oil in a large frying pan over medium heat, add the onion with a pinch of the salt, and cook for 8 to 10 minutes until soft and lightly golden.
3. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned and no pink remains. Stir in the cumin, black pepper and 1 tsp of the salt, then cook for 1 minute until fragrant.
4. Tip the beef mixture into the baking dish and spread it into an even layer. Set aside while you make the corn topping.
5. Melt the butter in a saucepan over medium heat. Add the sweet corn and cook for 3 to 4 minutes, stirring, until hot through.
6. Add the milk and simmer for 5 minutes, stirring occasionally. Remove from the heat and blend until mostly smooth but still a little textured, then stir in the remaining 1 tsp salt.
7. Beat the egg in a bowl, then stir it into the warm corn mixture. Spoon the corn topping over the beef and smooth it to the edges.
8. Bake for 30 to 35 minutes until the top is set and golden in patches. Rest for 10 minutes before slicing and serving hot.

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