Pate Chinois

Vickie Parks


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.


★★★★☆ 1 vote

25 Min
30 Min


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  • 1/2 lb
    lean ground beef
  • 1/2 lb
    ground veal
  • 1/2 lb
    ground pork
  • 2 small
    onions, chopped
  • 15 oz
    can creamed corn (or cream of corn)
  • 15 oz
    can whole kernel corn
  • 5 large
    potatoes, peeled
  • ·
    salt and pepper, to taste
  • 1/2 c
    milk (approximately, for mashing)
  • 3 Tbsp

How to Make Pate Chinois


  1. Preheat oven to 350°F.
  2. In a skillet, cook the beef, veal and pork together until no pink remains, about 6 to 8 minutes. Drain; set aside.
  3. In 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.
  4. While 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.
  5. Spread 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.

Printable Recipe Card

About Pate Chinois

Course/Dish: Beef, Pork, Casseroles
Main Ingredient: Beef
Regional Style: Canadian

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