Pate Chinois
Pâté chinois — a classic Canadian beef casserole.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Beef, Canadian, MainMeal, Alcoholic
Ingredients
- 4 g potatoes
- 60 g butter
- 0.5 ml milk
- 450 g beef
- 1 pcs finely chopped onion
- 500 ml creamed corn
- 1 pcs to taste paprika
- 1 pcs to taste parsley
- 1 g salt
- 1 g peppers
Instructions
- Put the potatoes into a large pot of salted water, simmer until very tender, then drain.
- Roughly mash the potatoes with a potato masher, adding at least 30 ml (2 tablespoons) of butter.
- Beat the potatoes with milk using an electric mixer until smooth, season to taste with salt and pepper, and keep aside.
- Position a rack in the center of the oven and preheat to 190 °C (375 °F).
- Heat the remaining butter in a large skillet and cook the onion until browned.
- Add the meat to the pan and cook until it turns golden; season with salt and pepper, then take the skillet off the heat.
- Gently press the cooked meat into the base of a 20-cm (8-inch) square baking dish.
- Top the meat with the corn, then spread the mashed potatoes over the corn and dust with paprika and parsley.
- Bake in the preheated oven for about 30 minutes.
- Place briefly under the broiler to brown the top, then allow to rest for 10 minutes before serving.