Pâté Chinois – Shepherd’s Pie

Freshly baked and ready to eat!

Ingredients:

4 tbsp butter

1 ½ lbs. minced beef

1 chopped onion

Salt & pepper to taste

2 cans of creamed corn

10 ozs green peas

2 large carrots peeled & diced

3 cups of mashed potatoes

Paprika & dots of butter

Directions:

Melt the butter in a skillet and add the chopped onion.  Cook until golden.  Add the minced beef and cook until all pink is gone. Salt & pepper to taste.

Pour the meat and onion mixture into a greased 2-liter Pyrex dish.

Steam the peas & carrots for ten minutes.  Spread over the meat & onion mixture.

Spread the cream corn over the peas & carrots.

Boil the potatoes until soft (10 to 15 minutes.  Mash the potatoes.  Add some milk and butter and beat until smooth and creamy.  Place the mashed potatoes into a pastry bag and pipe of the vegetable layers.  Dot it with butter and sprinkle it with paprika.

Bake at 375 degrees for 30 minutes and serve.

Top view before being baked

Side view before being baked