Pate chinois (shepherd's pie)

Yield: 1 Servings

Measure Ingredient
1 cup Cooked left-over beef; chopped, OR (up to 2)
1 pounds Minced beef
3 tablespoons Meat fat
2 larges Onions; minced
½ teaspoon Savory
\N \N Salt and pepper; to taste
1 can Creamed corn
4 cups Mashed potatoes

Melt the fat and brown the onion over high heat. Add the cooked or raw meat, savory, salt and pepper. Stir over medium heat 3 to 4 minutes.

Place in a baking dish. Pour the corn over the meat and top with potatoes mashed with milk. If you like, a small piece of butter may be added. Smooth top with a knife, making pretty designs and dot with butter. Bake in a 375 degree F oven for 20 minutes.

Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 26, 1997

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