Pâté Chinois (Quebec Shepherd's Pie)

Ingredients

• 450 gground beef
• 1onion, finely chopped
• potatoes, approx 4 cups when diced; for the mash topping
• 60 mlbutter, divided: some for mash, some for browning beef
• milk, approx 1/2 cup; for the mash
• 500 mlcreamed corn, 1 × 500ml can
• paprika, to taste, for topping
• fresh parsley, to taste, for topping
• salt
• black pepper

Method

1. 1

   Cook the potatoes in a large pot of salted boiling water until very tender. Drain and press through a ricer or food mill into a bowl. Beat in the butter until combined, then stir in the milk. Season with salt and pepper. Set aside.

2. 2

   Preheat the oven to 190°C / 375°F with a rack in the middle.

3. 3

   In a large skillet, brown the onion in the remaining butter. Add the ground beef and cook until golden brown. Season with salt and pepper. Remove from heat.

4. 4

   Press the beef mixture into the bottom of a 20cm (8-inch) square baking dish. Spread the creamed corn evenly over the beef. Spoon the mashed potato over the corn and spread evenly. Sprinkle with paprika and parsley.

5. 5

   Bake for 30 minutes, then finish under the grill until the potato top is golden. Rest for 10 minutes before serving.