Pâté Chinois
Three layers — seasoned ground beef, creamed corn and mashed potato — baked until the top is golden.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Large frying pan
- •Potato masher
- •Baking dish
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 22 g
- carbs
- 45 g
- protein
- 26 g
- calories
- 480
Instructions
- 1
Boil the potatoes in salted water until tender, about 20 minutes, then drain well.
- 2
Mash with the butter and warm milk until smooth and season generously.
- 3
Meanwhile fry the onion until soft, add the beef and cook until browned and no liquid remains.
- 4
Season the beef with savory, salt and pepper and spread it in a baking dish.
- 5
Spoon the creamed corn and kernels over the meat in an even layer, then top with mashed potato and rough up the surface with a fork.
- 6
Bake at 200C for 30-35 minutes until the peaks are golden and the edges bubble.
Chef's tips
Cook the beef dry — any liquid left in the pan makes the corn layer soupy.
Ingredient substitutions
- ground beef → ground pork or a beef and pork mix
- savory → dried thyme, though savory is the traditional Québec seasoning
Storage
Keeps 3 days covered in the fridge and reheats well at 180C.
Reheating
Reheat covered at 180C for 20 minutes.
Common mistakes to avoid
- •Wet mash that sinks into the corn
- •Underseasoned beef
Serving suggestions
Cooked Pâté Chinois?
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