Pate Chinois

Method

1. 1

   In a large pot of salted water, cook the potatoes until they are very tender. Drain.

2. 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. 3

   With the rack in the middle position, preheat the oven to 190 °C (375 °F).

4. 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. 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. 6

   Bake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.