Pate Chinois

1. Cook the potatoes in a large pot of salted water until very tender, then drain.
2. Coarsely crush the potatoes with a masher and at least 30ml (2 tablespoons) butter, then beat to a purée with the milk using an electric mixer. Season with salt and pepper and set aside.
3. With the rack in the middle, heat the oven to 190°C (375°F).
4. Brown the onion in the remaining butter in a large skillet. Add the meat and cook until golden brown, season with salt and pepper, then take off the heat.
5. Press the meat lightly into the base of a 20cm (8-inch) square baking dish. Spread the corn over it, then the mash, and finish with a sprinkle of paprika and parsley.
6. Bake for around 30 minutes, then slip it under the broiler to colour. Let it settle for 10 minutes.

Tips from the ZestyPlate Kitchen

• Season each layer as you build it so the whole thing tastes balanced, not just the top.
• Mash the potatoes until really smooth and creamy; it makes the best topping.
• A dusting of paprika over the mash gives lovely colour under the grill.
• A short spell under the broiler at the end gives you golden, slightly crisp peaks on the potato.