Name: Pate Chinois
Prep time: 30 min
Cook time: 40 min
Total time: 33 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 cup Potatoes; 60 ml Butter; ½ cup Milk; 450 g Minced Beef; 1 Onion; 500 ml Creamed Corn; Paprika; Parsley; dash Salt; dash Pepper

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Pate Chinois Recipe — Recipes Zone

Method

6 steps · 33 min

01
Cook potatoes until tender
In a large pot of salted water, cook the potatoes until they are very tender. Drain them well.
02
Mash and purée potatoes
With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. You don't need them perfectly smooth yet.
Switch to an electric mixer to purée them with the milk, then season with salt and pepper. Set the mashed potatoes aside.
03
Preheat the oven
Position an oven rack in the middle and preheat the oven to 190 °C (375 °F).
04
Brown beef and onion
In a large skillet, brown the onion in the remaining butter. Add the minced beef and cook until it's golden brown and no longer pink. Season with salt and pepper, then remove the skillet from the heat.
05
Assemble the dish
Lightly press the cooked meat into the bottom of a 20-cm (8-inch) square baking dish. Spoon the creamed corn evenly over the meat, then top with the mashed potatoes, spreading them to the edges. Finish with a sprinkle of paprika and parsley.
06
Bake and broil
Bake for about 30 minutes, until the top is lightly golden. For a crispier topping, finish cooking under the broiler for a few minutes, watching closely. Let it cool for 10 minutes before serving.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	666kcal	33%
Fat	35.2g	50%
Carbohydrate	61.3g	24%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Gluten	Free from
Crustaceans

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Method

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Mash and purée potatoes

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Nutrition

Allergens

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