Pate Chinois
HB-1687 · Hand-built original · Canadian
CanadianBeefGluten-freeEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 cups peeled potatoes, cut into chunks (about 23¾ oz)
- (4 tbsp) butter, divided
- 1/2 cup milk, warmed
- 15¾ oz minced (ground) beef
- 1 onion, finely chopped
- (2 cups) creamed corn (canned)
- Paprika, to taste
- Chopped fresh parsley, to taste
- Salt and black pepper, to taste
Method
- Put the potatoes in a pot of salted water, bring to a boil, and cook until very tender, about 20 minutes. Drain, add half the butter and the warm milk, and mash until smooth. Season with salt and pepper and set aside.
- Heat the oven to 375°F.
- Meanwhile, melt the remaining butter in a large frying pan over medium-high heat. Add the onion and beef and cook, breaking up the meat, until browned and cooked through, 8 to 10 minutes. Drain off excess fat and season with salt and pepper.
- Spread the beef mixture in an even layer in a baking dish (about 8 x 8 inches). Pour the creamed corn evenly over the beef.
- Spoon the mashed potato over the corn and spread to cover completely, roughing up the surface with a fork.
- Sprinkle with paprika and bake until the top is lightly golden and the filling is bubbling at the edges, 25 to 30 minutes.
- Scatter with parsley and let stand 5 minutes before serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).