CanadianMain course
Pate Chinois
Pate Chinois is a classic Canadian layered casserole, essentially a shepherd's pie with creamed corn. It starts with a base of seasoned minced beef and onion, topped with a sweet layer of creamed corn, and finished with a fluffy mashed potato crust. A sprinkle of paprika and parsley adds a little color before it bakes into a comforting, golden dish. It's a straightforward meal that comes together in about 30 minutes of active cooking.
Method
6 steps · 33 min total
- 01
Cook potatoes until tender
In a large pot of salted water, cook the potatoes until they are very tender. Drain them well. - 02
Mash and purée potatoes
With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. You don't need them perfectly smooth yet.
Switch to an electric mixer to purée them with the milk, then season with salt and pepper. Set the mashed potatoes aside.
