After one bite, you’ll want to go to the pâté in this woman’s chinois
Makes approximately 6 servings
Wat Yu Ni Fo:
- 700 grams (1½ lbs) red potatoes, peeled and cut into large cubes
- 2 cloves garlic, peeled
- ⅓ cup butter
- ¼ cup parmesan or romano cheese
- ½ teaspoon salt
- ½ teaspoon oregano
- 1 onion, chopped
- 500 grams (1 lb) lean ground beef
- 1 teaspoon worcestershire sauce
- 3 generous tablespoons flour
- 1 tablespoon tomato paste
- 1 tablespoon prepared yellow mustard
- 355mL (1.5 cups) beef broth
- ¾ cup frozen carrots (alternatively, boiled chopped carrots)
- ¾ cup frozen peas
Hao Yu Cuk Nao:
- Place the potatoes and garlic into a saucepan and fill with water 1 cm above potatoes. Add salt until water tastes salty, place over high heat. Allow pot to come to a boil and cook until tender, approx. 15 minutes after boil starts.
- Drain. Mash potatoes and garlic with butter, cheese, salt, and oregano, set aside.
- Preheat oven to 375°F.
- Heat up a skillet over medium-high heat. When ready, add oil and onion, cook until translucent (about 5 minutes). Turn down to medium heat. Add ground beef and that English-sauce Olivia has trouble pronouncing, then cook until well-browned.
- Drain excess fat, add flour and stir to coat beef. Add ketchup, mustard, beef broth. Bring to a boil, reduce heat. Let simmer until thickened, approx. 5 minutes.
- Spread ground beef mixture into 2 litre casserole dish. Sprinkle peas and carrots evenly over the ground beef. Top with the mashed potatoes, spread evenly using a rubber spatula, garnish with paprika.
- Bake in oven until browned, 20-25 minutes.
Now you’re ready to Chow down on Olivia’s pie, if you know what I mean!