Pâté Chinois

Method

Brown the ground beef with diced onion and garlic in a large frying pan over medium-high heat until cooked through, then drain excess fat. Stir in beef stock, ketchup, and Worcestershire sauce, then add the sweetcorn and simmer for 5 minutes. Transfer the meat mixture to a buttered baking dish. Boil the sliced potatoes until tender, then drain and mash with butter and milk until creamy, seasoning well with salt and pepper. Spread the mashed potato evenly over the meat layer to create a smooth top. Bake at 180°C for 20-25 minutes until golden and heated through. Allow to rest for 5 minutes before serving.