Monday, April 27, 2009

Pate Chinois

This is a dish that mom made often, I think Erika is the only one that doesn't like it. But I could be wrong.

It is a take on Shepard's pie and can be made in many different variations. As a matter of fact Aunt Nancy made one of the best I ever had with some leftover roast beef.

It is a simple casserole and can be made a couple of days in advance and/or frozen before or after cooking. It is a good "passing" casserole for taking to a family in need or a potluck.


1 lb ground beef (here you can sub roast beef or lamb or a combination of any meat. I have even made a meatless version with soy for Adam)
1 can of Cream Style Corn (guess what? Yep you can add any additional veggies here as well. I would still use the cream style corn for the liquidity, but I have added green beans and lima beans as well. Really any veggie will work)
6-8 servings of instant potatoes (This you shouldn't sub. Real mashed potatoes just aren't worth the trouble for this casserole, unless you have them leftover already)

That's it. Layer the meat on the bottom, the veggies in the middle and the potatoes on top. Bake in a pre-heated 350 degree oven for about 30 minutes, the potatoes should have golden peaks.

Again here is a chance to personalize it, some sprinkle paprika, some sprinkle cheese (cheddar is good for color and taste), some just leave it as is.

This is usually where I would load a picture of the finished product, but right now Flickr and Blogger are not playing nicely together.

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