Pâté chinois
Pâté chinois, from above
Non vegQuebec

Pâté chinois

Beef, corn and mashed potato in layers. Quebec's shepherd's pie, and a famous TV chant.

70 minTime
23 gProtein each
mildSpice
Steak, blé d'Inde, patates2 chapters · 1 min read

Make it your way

Grandma's wayLayers of seasoned beef, creamed corn and mashed potato, baked.
The original
535kcalsame
23 gproteinsame
6 gfibresame
70minutessame

Pâté chinois.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Minced beef (beef mince, beef or buff keema)beef mince
Onion1 large, chopped
Sweet corn kernels (corn kernels)half whole kernel, half blended creamy
Potato6 medium
Butter4 tbsp
Milk⅔ cup, warm
Saltto taste
Black pepper½ tsp
Paprikato sprinkle
Cooking oil (vegetable oil)2 tsp

Method

5 steps
  1. 1Boil potatoes until tender, then mash with butter, warm milk and salt.
  2. 2Brown the beef and onion in oil, season well and spread in a baking dish.
  3. 3Blend half the corn to a cream and mix with the whole kernels. Spread over the beef.
  4. 4Top with mash, rough up the surface with a fork and sprinkle with paprika.
  5. 5Bake at 190°C for 30 minutes until golden.
Serve it like this

Scoop onto plates showing all three layers, with ketchup on the table, as Quebec families do.

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Make it a meal

What goes with Pâté chinois: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Avial35 min
On the side Gongura pachadi35 min
To drink Sol kadhi40 min
Something sweet Pouding chômeur55 min
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