Pâté Chinois
A Canadian casserole dish with three layers: tender meat purée, sweet corn, and airy mashed potatoes. Simple to prepare, yet incredibly hearty and comforting.
Ingredients
- 950 g Potatoes
- 60 ml Butter
- 120 ml Milk
- 450 g Ground beef
- 1 pcs Onion
- 500 ml Canned corn in creamy sauce
- to taste Paprika
- to taste Parsley
- to taste Salt
- to taste Black pepper
Instructions
- Fill a large pot with salted water and bring it to a boil. Add the sliced potatoes and cook until completely tender, about 15–20 minutes. Drain the water.
- Lightly mash the potatoes with a potato masher along with 30 ml of butter. Then beat with an electric mixer together with the milk until smooth and creamy. Season with salt and pepper to taste. Set aside.
- Preheat the oven to 190°C, positioning the rack in the middle.
- In a large skillet, melt the remaining butter, sauté the diced onion until golden. Add the ground beef and cook, stirring, until the meat turns brown, about 8–10 minutes. Season with salt and pepper.
- Press the meat mixture lightly into the bottom of a 20×20 cm square baking dish. Spread the corn evenly over the meat, then top with the mashed potatoes. Sprinkle with paprika and finely chopped parsley.
- Place the dish in the oven and bake for approximately 30 minutes. Then switch to the broiler setting for a few minutes until the top is lightly browned. Let the dish cool for 10 minutes before serving.