Pâté Chinois Recipe
Pâté Chinois is not a Chinese recipe. It may simply be an adaption of "Shepherd's Pie", but one possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century.
Ingredients
INGREDIENTS
4 cups (1 litre) Russet or Yukon gold potatoes, peeled and cubed
1/4 cup (60 ml) butter, or more
1/2 cup (125 ml) milk, approximately
1 lb (454 g) lean or semi-lean ground beef
1 onion, finely chopped
1 can 19 oz (540 ml) creamed corn
Paprika, to taste
Dried parsley, to taste
Salt and pepper
4 cups (1 litre) Russet or Yukon gold potatoes, peeled and cubed
1/4 cup (60 ml) butter, or more
1/2 cup (125 ml) milk, approximately
1 lb (454 g) lean or semi-lean ground beef
1 onion, finely chopped
1 can 19 oz (540 ml) creamed corn
Paprika, to taste
Dried parsley, to taste
Salt and pepper
Directions
PREPARATION
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.
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.
Notes
This recipe doubles easily and freezes well.
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