Pâté Chinois (Shepherd’s Pie)

Name: Pâté Chinois (Shepherd’s Pie)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 4 cups (680 g) russet or Yukon Gold potatoes, peeled and cubed; 1/4 cup (55 g) butter, approximately; 1/2 cup (125 ml) milk, approximately; 1 onion, finely chopped; 1 lb (450 g) lean or semi-lean ground beef; 1 can (19 oz/540 ml) creamed corn; Paprika, to taste; Dried parsley, to taste

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Preparation 20 min
Cooking 1 h
Servings 4
Freezes Yes

Nut-free
Gluten-free
Egg-free

Ingredients

- 4 cups (680 g) russet or Yukon Gold potatoes, peeled and cubed
- 1/4 cup (55 g) butter, approximately
- 1/2 cup (125 ml) milk, approximately
- 1 onion, finely chopped
- 1 lb (450 g) lean or semi-lean ground beef
- 1 can (19 oz/540 ml) creamed corn
- Paprika, to taste
- Dried parsley, to taste

Preparation

- In a large pot of salted water, cook the potatoes until very tender. Drain.
- With a masher, coarsely crush the potatoes with at least 2 tbsp of the 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 375°F (190°C).
- 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 into the bottom of an 8-inch (20 cm) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
- Bake for 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.

Note from Ricardo

This recipe doubles easily.

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