pate chinois
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.
prep time
25 Min
cook time
30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 small onions, chopped
- 15 ounces can creamed corn (or cream of corn)
- 15 ounces can whole kernel corn
- 5 large potatoes, peeled
- - salt and pepper, to taste
- 1/2 cup milk (approximately, for mashing)
- 3 tablespoons butter
How To Make pate chinois
-
Step 1Preheat oven to 350°F.
-
Step 2In a skillet, cook the beef, veal and pork together until no pink remains, about 6 to 8 minutes. Drain; set aside.
-
Step 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.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Pork
Category:
Casseroles
Keyword:
#canadian
Keyword:
#Quebec
Keyword:
#French-Canadian
Ingredient:
Beef
Method:
Bake
Culture:
Canadian
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