Pate Chinois

Ingredients

• 4 cups Potatoes
• 60ml Butter
• ½ cup Milk
• 450g Minced Beef
• 1 finely chopped Onion
• 500ml Creamed Corn
• to taste Paprika
• to taste Parsley
• Dash Salt
• Dash Pepper

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Boil the potatoes in salted water until they can be easily pierced, then drain well.
2. Mash the potatoes with at least 30ml of the butter, then beat in the milk with an electric mixer until smooth. Season with salt and pepper and set aside.
3. Preheat the oven to 190°C (375°F), rack in the middle.
4. Fry the chopped onion in the rest of the butter until soft, then add the minced beef and cook until browned. Season with salt and pepper and take off the heat.
5. Press the beef mixture evenly into the base of a 20cm square baking dish.
6. Spoon the creamed corn over the meat, then spread the mashed potato on top.
7. Scatter over paprika and parsley.
8. Bake for about 30 minutes, then finish briefly under the grill to colour the top.
9. Leave to cool for 10 minutes before serving.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.