pate chinois
(1 rating)
Pate Chinois is similar to the British recipe Shepherd's Pie, but it's from the Quebec region of Canada. Pate Chinois translates to 'Chinese Pie', though it's not completely certain why it adopted that title. Some claim that it's because Chinese cooks introduced the recipe during the building of the railroads in North America in the 19th Century, and the recipe was well received among the railroad workers who then brought their favorite recipe home to share.
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(1 rating)
yield
6 serving(s)
prep time
25 Min
cook time
30 Min
method
Bake
Ingredients For pate chinois
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1/2 lblean ground beef
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1/2 lbground veal
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1/2 lbground pork
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2 smonions, chopped
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15 ozcan creamed corn (or cream of corn)
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15 ozcan whole kernel corn
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5 lgpotatoes, peeled
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salt and pepper, to taste
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1/2 cmilk (approximately, for mashing)
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3 Tbspbutter
How To Make pate chinois
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1Preheat oven to 350°F.
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2In a skillet, cook the beef, veal and pork together until no pink remains, about 6 to 8 minutes. Drain; set aside.
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3In a large pot with water, boil potatoes until soft, about 15 to 20 minutes. Drain, then mash potatoes with salt, pepper, milk, and butter. Set aside.
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4While potatoes are cooking, place cooked meats in an even layer at the bottom of a 9-inch baking dish (with at least 2 inch high sides). Spread creamed and kernel corn over the meat layer.
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5Spread the mashed potatoes over the corn layer. Dot with butter, if desired. Bake in preheated oven for 45 minutes. Let stand 20 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pate Chinois:
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