Garlic Shepherds Pie
Pâté chinois is not Chinese cuisine. One theory is that the dish was introduced to railway workers by Chinese cooks while they built the railroads.
Ground Beef Layer
- 1 pound (450 g) of lean ground beef
- 1 tablespoon (15 g) of butter
- 1 small onion (50 g) chopped
- 3 to 6 cloves of garlic (5 – 15 g) crushed
- ½ teaspoon of Italian seasoning
- ½ teaspoon of pepper
- ¼ teaspoon of salt
- 19 fluid ounces (540 ml) of cream-style corn
- 1 pound (450 g) of potatoes
- 1-2 tablespoons (15 – 30 g) of garlic butter
- ¼ cup (60ml) of milk
- Pre-heat the oven to 325°F (165°C).
- Melt butter in a pan then place ground beef, onion, garlic, Italian seasoning, salt and pepper. Cook on medium-high until the meat is golden brown. Drain meat then layer on the bottom of a baking dish, pack it down lightly until the layer is uniform.
- Pour cream corn into a baking dish, cover ground beef layer uniformly. Be sure to leave a few tablespoons of cream corn for later.
- Peel and chop potatoes, then boil until they break apart by pressing against the side of the pot.
- Drain water then add garlic butter and milk. Mash until you have a smooth mixture. Spoon mashed potatoes into the baking dish, adding the third and final layer to the dish.
- Use remaining cream corn to cover the mashed potatoes. This prevents potatoes from drying up in the oven.
- Place in the oven for 25 to 30 minutes to heat the contents. Comes out ready to serve.
Pâté Chinois a l’Aile by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.