Pate Chinois

Method10 steps · about 1 hr 20 min

1. 1

   Step 1: Peel and cube the potatoes (4 cups), measuring four cups. Put all the cubes in a large pot, cover with water and salt the water to taste. Bring to a boil and cook until very tender, then drain thoroughly.

   Uses 4 cups peeled cubed potatoes, prepared in step 1 · Salt for potato cooking water, to taste · Water to cover the potato cubes, as needed

2. 2

   Step 2: Mash all the actual drained potatoes coarsely with thirty millilitres of the butter (30 ml). Beat in all the half-cup milk (½ cup) with an electric mixer to make a smooth mash; keep the other thirty millilitres butter for the onion.

   Uses All cooked drained potatoes · 30 ml butter for mash · ½ cup milk for mash

3. 3

   Step 3: Taste the actual mash, season with its separate salt and black pepper, and hold it ready for the top layer.

   Uses All prepared mash · Salt for mashed potatoes, to taste · Black pepper for mashed potatoes, to taste

4. 4

   Step 4: Set the oven rack in the middle and heat the oven to 190°C / 375°F. Have a twenty-centimetre / eight-inch square baking dish ready.

5. 5

   Step 5: Peel and finely chop the onion (1). Heat the remaining thirty millilitres butter in a large skillet and brown all the onion. Add all the raw ground beef (450 g), breaking it apart, and cook until golden and fully cooked, reaching 71°C / 160°F.

   Uses Remaining 30 ml butter for onion · 1 onion, finely chopped in step 5 · 450 g raw lean ground beef

6. 6

   Step 6: Taste and season the fully cooked beef-onion mixture with its separate salt and black pepper, then take the skillet off the heat.

   Uses All cooked beef-onion mixture · Salt for cooked beef, to taste · Black pepper for cooked beef, to taste

7. 7

   Step 7: Lightly press all the actual cooked beef-onion mixture into the bottom of the square dish. Spread all the creamed corn (540 ml) over it, then cover with all the actual prepared mashed potatoes.

   Uses All cooked beef-onion mixture · 540 ml canned creamed corn · All finished mashed potatoes

8. 8

   Step 8: Sprinkle the assembled potato surface with paprika and dried parsley to taste.

   Uses The complete assembled casserole · Paprika for topping, to taste · Dried parsley for topping, to taste

9. 9

   Step 9: Bake for about thirty minutes until thoroughly hot. Finish briefly under the broiler, watching closely, until the potato surface is browned; the thirty-minute timer covers the bake only.

   Bake casserole before the watched broiler finish · 30 minUses The complete casserole

10. 10

    Step 10: Rest the actual hot casserole for ten minutes, then cut and serve as four portions.

    Rest casserole before serving · 10 minUses The complete baked casserole