Pâté Chinois

Ingredients

 * 1 greased cassarole dish (Use whatever you like for greasing, Pam or butter or margarine) I would not use shortening.
 * It gives the recipe too strong a taste and we can do without the extra fat.
 * 1 1/2 lbs of a combination of beef, pork, and veal ground meat
 * 2 celery sticks finely chopped
 * 3 carrots chopped very small
 * 2 tablespoons of tomatoe puree
 * 1 garlic clove very finely chopped
 * 1 yellow onion medium sized very finely chopped
 * salt and pepper to taste. I like to use the beef broth powder as my
 * seasoning, as it already has salt in it.
 * 3 tablespoons of canola oil or vegetable oil

Directions

 * 1) Preheat oven to 350. First cook 6 potatoes with a little salt. Mash the potatoes, do not use milk or butter. Just the potatoes. #Have this ready before cooking the meat mixture.
 * 2) Depending on the size of your cassarole dish, use 1 or 2 cans of corn or 1 small package of frozen corn.
 * 3) You can also use fresh corn if it is available.
 * 4) Use enough to form one layer of corn in the cassarole dish after you add the meat mixture.
 * 5) 1 or 2 cans of peas, but frozen peas keep their shape better. One small package of frozen peas.
 * 6) Mashed potatoes.paprika
 * 7) Begin by browning the meats with the oil.
 * 8) Add the vegetables, that is, the celery, carrots, garlic and onion until tender.
 * 9) Add the tomatoe puree and the seasoning.
 * 10) When the meat mixture is ready, meaning the meat is no longer red and the vegetables are almost tender, pour this into a greased cassarole dish in one layer.
 * 11) Add the corn and layer ontop of the meat.
 * 12) Add the peas and layer on top of the corn.
 * 13) Add the mashed potatoes and layer on top of the peas.
 * 14) Sprinkle a couple of pinches of paprika.
 * 15) Place it in the oven for about 20 minutes or until the potatoes begin to brown.

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