Mushroom & Beef Pâté Chinois with Cheesy Crust

1.Peel and chop the yellow gold potatoes into even chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat and cook until tender, about 15-20 minutes.

2.While the potatoes are cooking, heat 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

3.Add the lean ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 6-8 minutes. Drain any excess fat if necessary.

4.Stir in the chopped mushrooms and cook for another 5 minutes until they are softened. Add the cream corn, whole kernel corn, soy sauce, paprika, salt, and pepper. Mix well and let it simmer for 5 minutes. Remove from heat and set aside.

5.Once the potatoes are tender, drain them and return them to the pot. Add the remaining 2 tablespoons of butter and the milk. Mash until smooth and creamy. Season with salt and pepper to taste.

6.Preheat your oven to 375°F (190°C).

7.In a greased 9x13 inch baking dish, spread the beef and mushroom mixture evenly across the bottom. Layer the creamy mashed potatoes on top, smoothing it out with a spatula.

8.Sprinkle the shredded cheese evenly over the mashed potatoes. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

9.Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.