Pâté Chinois

Ingredients

• 700 gextra-lean ground beef (95%)
• 1medium onion, diced
• 450 gfrozen corn kernels, frozen or creamed
• 5¼medium potatoes (Yukon Gold or red), peeled and cubed
• 150 mlskim milk
• 2 tbspbutter
• ¾ tspsmoked paprika
• 1¾ tspWorcestershire sauce
• ¾ tspsalt
• ½ tspblack pepper

Method

1. Peel the potatoes and cut into 3 cm (1 1/4 inch) cubes.

2. Put the potatoes in a pot of cold salted water, bring to a boil over high heat and simmer over medium heat until very tender, about 15 minutes. Drain and mash with the milk, butter and half the salt.

   15 min timer

3. Preheat the oven to 190°C (375°F) with a rack in the centre.

4. Heat a large skillet over medium-high heat. Add the beef and onion and cook, breaking up the meat, until browned and no pink remains, 71°C (160°F), about 8 minutes. Stir in the Worcestershire sauce, pepper and the rest of the salt.

   8 min timer

5. Spread the beef in a 23 x 33 cm (9 x 13 inch) baking dish, add an even layer of corn, then spread the mashed potato over the top. Rough up the surface with a fork and dust with smoked paprika.

6. Bake for 25 minutes, until hot through and golden on top. For a deeper colour, broil on high for the last 2 minutes, watching closely.

   25 min timer

7. Rest 5 minutes before serving with ketchup or pickled beets, the Quebec way.

Storing and reheating

Keeps 4 days or 3 months frozen.