Open-Face Beef Pie on Corn Cake

Prep Cut kernels off the corn cob. Finely dice the yellow onion. Mince garlic. Crumble queso fresco. Slice red onion into thin rings. Pick parsley leaves. Preheat oven to 400F.

Build 1 Toss red onion rings with white vinegar, sugar, and a pinch of salt in a small bowl. Press down and rest 15 minutes until onion turns pink.

Sear Heat 1 tbsp neutral oil in a heavy skillet over medium-high 60 seconds. Add yellow onion and cook 3 minutes until soft. Add beef, breaking it up, and brown 5 minutes until no pink remains.

Simmer Stir in garlic, tomato paste, vegemite, Worcestershire, Dijon, and pepper 60 seconds until fragrant. Sprinkle flour over the beef and stir 90 seconds. Pour in beef stock and reduce to low for 6 minutes until the gravy thickens and clings to the meat. Adjust salt off the heat.

Build 2 Melt 30g butter in a small saucepan over low heat 60 seconds. Pulse 2/3 of the corn kernels in a chopper to a coarse mash. Whisk masa harina, baking powder, 0.25 tsp salt, egg, milk, melted butter, and mashed corn in a bowl. Fold in remaining whole corn kernels and queso fresco.

Bake Tip corn batter into a small oiled baking dish, smooth the top, and bake 22 minutes until the cake turns deep gold and a skewer comes out clean. Rest 5 minutes.

Plate Cut a thick wedge of chipa guasu and lay on a plate. Spoon hot beef pie filling generously over the corn cake so the gravy soaks into the surface. Scatter pickled red onion and parsley across the top, spoon brown sauce alongside, drizzle the remaining 1 tbsp neutral oil for gloss, and serve while everything is hot.