Saturday, December 15, 2012

Pate Chinois

This is one of the 4 recipes that I presented to the Daring Kitchen cooks for the December 2012 Challenge. You can check out the full file with all the how-to pictures here:  Paté Chinois

This is a slight variation on the version my Mom always made when I was growing up.  I've add a few more flavours, and of course some onions.


  • 2 ½ lbs (1 kg) lean ground (minced) beef
  • 2 onions diced
  • 1 clove garlic minced
  • 1¾ cups (115 gm) (4 oz) mushrooms diced
  • ½ teaspoon (2 gm) dry mustard powder
  • 2 teaspoons (8 gm) prepared horseradish
  • ½ cup (120 ml) red wine (optional)
  • salt and pepper
  • 19 oz (550 gm) can of cream corn
  • 2 ½ lbs (1 kg) potatoes
  • ½ cup (120 ml) milk
  • ¼ cup (55 gm) (2 oz) butter

  1. Pre-heat oven to moderate 350°F/180°C/gas mark 4. 
  2. Wash potatoes and cut into quarters 
  3. Boil potatoes until tender. Drain.
  4. Mash potatoes with butter and milk. 
  5. Set aside. 
  6. In frying pan, brown ground beef with onions, garlic and mushrooms. 
  7. Season with horse radish, mustard powder and optional red wine. 
  8. Add salt and pepper to taste.
  9.  Cook until well done and no pink remains. 
  10. Evenly spread ground beef on the bottom of an oven proof casserole dish. 
  11. Top with cream corn. 
  12. Spread mashed potatoes on top. 
  13. Use a fork to make drag marks through the potatoes for decoration. 
  14. Bake in oven for 15 minutes until heated through.
  15.  Place under broiler (grill) for 2-3 minutes to brown up potatoes. 
  16. Serve and enjoy


  1. Great job hosting Andy! I enjoyed the opportunity to expand my Shepherd's Pie formula. I now want to give your fish and hamburger ones a go.

  2. Thanks so much for hosting such a tasty challenge! Life's been hectic, and I've only just posted my challenge, along with my also-late-Daring-Bakers'. Oops! Must do better next time around...