Pate Chinois
Canadian beef pie-style dish featuring ground beef topped with creamed corn and mashed potatoes, baked until golden and creamy.
Pasos
- 1
Bring a large pot of salted water to boil and cook potatoes until very tender; drain.
- 2
Mash potatoes with 60 ml butter, then beat in milk until smooth; season with salt and pepper. Set aside.
- 3
Preheat the oven to 190 °C 190 °C · 374 °F · Gas 5 · Fuego medio (375 °F 191 °C · 375 °F · Gas 5 · Fuego medio) with the rack in the middle position.
- 4
In a large skillet, brown the onion in the remaining butter; add minced beef and cook until golden brown; season with salt and pepper. Remove from heat.
- 5
Press the meat evenly into the bottom of a 20 cm (8-inch) square baking dish. Top with creamed corn, then spread the mashed potatoes over. Sprinkle with paprika and parsley.
- 6
Bake about 30 minutes, then finish cooking under the broiler. Let cool for 10 minutes before serving.
