Documents, Lunch & Supper

Lunch & Supper – Paté Chinois

Hello Everyone,

Had this over the holidays! So so good, I love the old French recipes!! They go so well with the season and turkey.


  • 4 cups (1 litre) Russet or Yukon gold potatoes, peeled and cubed
  • 1/4 cup (60 ml) butter, or more
  • 1/2 cup (125 ml) milk, approximately
  • 1 lb (454 g) lean or semi-lean ground beef
  • 1 onion, finely chopped
  • 1 can 19 oz (540 ml) creamed corn
  • Paprika, to taste
  • Dried parsley, to taste
  • Salt and pepper


  1. In a large pot, cook the potatoes until they are soft and brown.
  2. With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
  3. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
  4. 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.
  5. Lightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
  6. Bake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.