Cheezy Beef Pâté Chinois
with Zucchini & Fresh Corn
Cooking time
30 minutes
Servings
4
Calories
710 /serving
Digging into this soft potato crust, smooth and cheesy with melted cheddar, is one of the highlights of the week. Plus, the filling is extra good for you, with corn sliced fresh off the cob and morsels of zucchini.
We will send you:
- 510g Canadian-raised lean ground beef
- 1 Onion (or shallot)
- 900g Potatoes
- 2 Ears of corn
- 2 Green zucchini
- 30ml Vegetable demi-glace
- 60g Grated aged cheddar
- 18g Chowder Down blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, lemon oil, garlic, curry powder, onion, red bell pepper, green bell pepper, celery seeds, basil, parsley, chives, black pepper)
Contains: Milk • Mustard • Wheat
You will need:
Grater
Large oven-safe pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
4 tbsp Butter
Total Fat
38 g
Saturated Fat
18 g
Sodium
610 mg
Total Carb
58 g
Sugars
9 g
Protein
37 g
Fibre
7 g
Preparation
Boil the potatoes
- Bring a large pot of salted water to a boil.
- Medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water, drain and return to the pot.
- Off the heat, add 4 tbsp butter and the cheese.
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Mise en place
- Meanwhile, preheat the oven to broil.
- Halve, peel and small-dice the onion.
- Cut the corn kernels off the cobs (shuck if necessary).
- Grate the zucchini.
Start the pâté Chinois
- In a large, oven-safe pan, heat a generous drizzle of oil on medium-high.
- Add the onion and sauté, 1 to 2 min., until fragrant.
- Add the beef*, zucchini and corn; season with the spices and S&P.
- Cook, breaking up the meat, 6 to 8 min., until cooked through.
- Add the demi-glace and ¼ cup water.
- Cook, scraping up any browned bits, 2 to 3 min., until slightly reduced.
Finish the pâté Chinois
- Top the beef mixture with the mash and spread in a rustic fashion, making wavy designs with your fork.
- Drizzle with oil and season with S&P.
- Transfer to the oven and broil, 4 to 6 min., until beginning to brown.
- Let sit for 2 min. before serving.
Plate your dish
- Divide the pâté Chinois between your plates. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
