Pâté Chinois

A layer of browned ground beef, topped with corn and finished with creamy mashed potatoes. The top should be scored with fork tines and baked until the ridges turn golden and slightly crisp.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 742
• Protein: 43 g
• Carbs: 66 g
• Fat: 31 g

Ingredients

• 800 g Potato ( peeled )
• 500 g Ground beef 15% fat ( fresh )
• 1 piece Yellow onion ( finely chopped )
• 300 g Corn ( drained )
• 50 g Minimum butter sweet
• 100 ml Whole milk
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 350 g Creamed corn ( ready to use )

Instructions

1. Preparation of the mash

   Cook the peeled potatoes in boiling salted water. When they mash easily, pass them through a potato ricer. Incorporate the butter and thin with milk until the texture is smooth and coats the spoon.

2. Cooking the meat

   Sauté the chopped onion. Add the ground beef. The meat should brown without boiling in its juices; it should be well browned and crumbly.

3. Assembly and cooking

   In a dish, pack the meat at the bottom. Spread the sweet corn, then add a layer of creamed corn on top. Cover with the mashed potatoes. Mark the surface with a fork. Bake at 200°C until the tips of the mash are golden brown.

Chef's tips

• Do not overwork the potatoes to prevent them from becoming gummy.
• Drain the excess fat from the meat after browning to avoid a soggy dish.

Storage

Keeps for 3 days in the fridge. Reheat in the oven to maintain the potato texture.