Pâté Chinois

Ingredients:

• 680 g (4 cups) Russet or Yukon Gold potatoes, peeled and cubed
• 55 g (¼ cup) butter
• 125 ml (½ cup) milk
• 450 g (1 lb) lean or medium-lean ground beef
• 1 finely chopped onion
• 1 can (540 ml / 19 oz) creamed corn
• Sweet paprika, to taste
• Dried parsley, to taste

Preparation:

1. Place the potatoes in a saucepan and cover with cold water. Add salt. Bring to a boil and let simmer for 25 minutes or until the potatoes are very tender. Drain and return to the saucepan.

2.  Using a potato masher, roughly mash the potatoes with 30 ml (2 tablespoons) of butter. Using an electric mixer, purée the mixture with the milk. Season with salt and pepper. Set aside.

3.  Place the oven rack in the middle position. Preheat the oven to 190°C (375°F).

4.  Meanwhile, in a large skillet over medium-high heat, sauté the onion in the remaining butter until golden. Add the meat and cook, breaking it up with a wooden spoon, until browned. Season with salt and pepper.

5. Lightly press the meat into the bottom of a 20 cm (8-inch) square baking dish. Spread the creamed corn over the meat, followed by the mashed potatoes. Sprinkle with paprika and parsley.

6.  Bake in the oven for 30 minutes. If desired, finish the cooking under the broiler. Let rest for 10 minutes before serving.

Enjoy! 😍