Pate Chinois
A comforting Canadian layered shepherd's pie-style casserole featuring seasoned minced beef, sweet creamed corn and creamy mashed potatoes with a golden paprika finish.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 4 cups potatoes
- 60 ml butter
- 0.5 cups milk
- 450 g minced beef
- 1 pcs onion (finely chopped)
- 500 ml creamed corn
- paprika
- parsley
- salt
- pepper
Directions
- In a large pot of salted water cook the potatoes until very tender then drain.
- Coarsely crush the potatoes with at least 30 ml (2 tbsp) of butter then purée with the milk using an electric mixer; season with salt and pepper and set aside.
- Preheat the oven to 190 °C (375 °F) with the rack in the middle position.
- Brown the onion in the remaining butter in a large skillet then add the minced beef and cook until golden brown; season with salt and pepper and remove from the heat.
- Press the cooked meat lightly into the bottom of a 20-cm (8-inch) square baking dish, cover with creamed corn then spread the mashed potatoes on top.
- Sprinkle with paprika and parsley then bake for about 30 minutes and finish under the broiler until golden.
- Let cool for 10 minutes before serving.