Pâté Chinois Recipe
Canadian (Quebecois) · Main course · 65 min total
A classic Quebecois comfort dish similar to shepherd's pie, featuring layers of seasoned ground beef, creamed corn, and mashed potatoes baked to golden perfection.
20
min prep
min prep
45
min cook
min cook
6
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1 lb (450 g) lean ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 can (14 oz / 398 ml) creamed corn
- 1 can (14 oz / 398 ml) whole kernel corn, drained
- 4 cups mashed potatoes (about 6 medium potatoes, boiled and mashed with butter and milk)
- 2 tbsp butter, melted (for topping)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet over medium-high heat, cook ground beef with onion, garlic, salt, pepper, and thyme until beef is browned and onion is translucent. Drain excess fat.
- Spread the beef mixture evenly in the bottom of a 9x13-inch baking dish.
- In a bowl, combine creamed corn and drained whole kernel corn. Spread over the beef layer.
- Spread mashed potatoes evenly over the corn layer. Use a fork to create ridges on top for browning.
- Drizzle melted butter over the potatoes.
- Bake for 30-35 minutes, until top is golden and edges are bubbly. Let rest 5 minutes before serving.
Tips
- For extra flavor, add a pinch of nutmeg to the mashed potatoes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To freeze, assemble but do not bake; cover tightly and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes.
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