Pate Chinois

Beef · Canadian classic.

Ingredients

• 4 cups Potatoes
• 60ml Butter
• ½ cup Milk
• 450g Minced Beef
• 1 finely chopped Onion
• 500ml Creamed Corn
• to taste Paprika
• to taste Parsley
• Dash Salt
• Dash Pepper

Method

1. Drain — In a large pot of salted water, cook the potatoes until they are very tender. Drain.
2. Continue cooking — With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter.
3. Mix together — With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
4. Preheat the oven — With the rack in the middle position, preheat the oven to 190 °C (375 °F).
5. Continue cooking — In a large skillet, brown the onion in the remaining butter.
6. Season — Add the meat and cook until golden brown. Season with salt and pepper.
7. Heat the pan — Remove from the heat. Lightly press the meat at the bottom of a 20-cm (8-inch) square baking dish.
8. Cover and cook — Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
9. Bake — Bake for about 30 minutes. Finish cooking under the broiler.
10. Continue cooking — Let cool for 10 minutes.

More Canada recipes

• BeaverTails
• Breakfast Potatoes
• Canadian Butter Tarts
• Classic Tourtière
• Date squares
• Figgy Duff