Pâté Chinois

Instructions

1. 1

   Boil Potatoes Until Tender

   33 min

   Fill a large pot with water, adding a generous amount of salt. Bring it to a rolling boil, then add the potatoes and let them cook until they are fork-tender, about 15-20 minutes. Once cooked, drain the potatoes thoroughly to remove excess moisture.

2. 2

   Mash and Season Potatoes

   8 min

   Using a potato masher, coarsely mash the drained potatoes in a large bowl, incorporating butter to enhance flavor and creaminess. For a smoother texture, use an electric mixer to whip in milk until the mixture is fluffy and well combined. Season with a dash of salt and pepper to taste, then set aside.

3. 3

   Preheat Oven

   1 min

   Set your oven to preheat at 190 °C (375 °F). Ensure the rack is positioned in the middle of the oven for even cooking.

4. 4

   Sauté Onion and Cook Beef

   27 min

   In a large skillet, melt the remaining butter over medium heat. Add the finely chopped onion and sauté until it turns golden brown, releasing its sweet aroma. Next, add the minced beef, cooking it until browned and fully cooked through, seasoning with salt and pepper to enhance the flavor. Remove the skillet from heat once done.

5. 5

   Layer Ingredients in Baking Dish

   6 min

   In an 8-inch square baking dish, evenly spread the cooked minced beef mixture as the first layer. Next, add a generous layer of creamed corn over the beef. Finally, top with the creamy mashed potatoes, smoothing the surface, and finish by sprinkling with paprika and parsley for added color and flavor.

6. 6

   Bake and Cool

   1 min

   Place the assembled baking dish in the preheated oven and bake for approximately 30 minutes, or until the top is lightly golden. After baking, switch to broil for a few minutes to achieve a nice crust on top. Once cooked, allow the dish to cool for about 10 minutes before slicing and serving to let the layers set.