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PATE CHINOIS (Shepherd's Pie)

1 lb ground beef
2 Tablespoons butter
1 medium onion, chopped
1 clove garlic, chopped
1/4 cup gravy from a previous roast beef (if possible)
4 large potatoes boiled, mashed with salt, butter, savory and milk
about 2 cups corn
salt
pepper
thyme
savory
paprika

In a frying pan that can go in the oven, saute the onions and the
garlic until wilted, remove. Add the beef to the pan and cook it
until done. Remove the fat. Return the onions and the garlic,
add salt, pepper and thyme, add the gravy and stir evenly. Cover
the whole thing with corn. Spread the hot mashed potatoes on top
of the corn, making grooves. put little dashes of butter all over
and sprinkle some paprika all over. Set in the oven about 1 hour
at 300F or until the potatoes are all brown and crispy all around
the rim We use an iron frying pan and it's just great. The longer
you leave it in the oven, the better because all the flavours marry
and it is just nice. You can lower the heat in order to leave it
in longer.

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