Pâté Chinois Recipe
Pâté Chinois is a traditional dish in Québéc. It is an interpretation of English Shepherd's Pie.
Cooking Temperature 180 C / 350 F / Gas Mark 4
- Cook the potatoes, mash with milk and butter, and set aside.
- Start oven heating to 180 C / 350 F / Gas Mark 4.
- Chop onion. Heat oil (or butter or margarine or lard) in a frying pan. Toss the onion in, cook until translucent. Add the ground beef and cook until thoroughly cooked. Season with salt and pepper. Drain; turn into the casserole dish. Pour the cans of creamed corn over the beef evenly. Top evenly with the mashed potato.
- Bake 35 minutes until potatoes are golden brown, and the dish is heated thoroughly through.
If you cheated and just used instant mash, you would not be the first. Potato layer should be 1 ½ to 2 inches thick. Use a 1.5 to 2 litre / US quart casserole dish. Serve with ketchup or a chow-chow.
Tried this recipe?Let us know how it was!