Pate Chinois
Canadian version of the French hachis parmentier a layered dish made with ground meatvegetablesand mashed potatoes
Canadian
Main
492
Calories
—
Carbs
—
Fat
—
Protein
•

Method
In a large pot of salted water, cook the potatoes until they are very tender. Drain.
With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
With the rack in the middle position, preheat the oven to 190 °C (375 °F).
In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.
Lightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
Bake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.
Ingredients

Butter
•
60ml

Minced Beef
•
450g

Creamed Corn
•
500ml

Paprika
•
to taste

Parsley
•
to taste

Salt
•
Dash

Black Pepper
•
Dash

Onion
•
1 finely chopped

Potatoes
•
4 cups

Whole Milk
•
½ cup