Canadian
Pâté chinois
A Québécois family staple layered with seasoned ground beef, creamed corn, and buttery mashed potatoes. Serve it hot from the dish, with ketchup at the table if you like.
Ingredients
- Yukon Gold potatoes, peeled and cut into chunks450g
- Saltto taste
- Butter2 tbsp
- Milk1/4 cup
- Lean ground beef250g
- Small yellow onion, finely chopped1
- Black pepperto taste
- Creamed corn1 cup
- Whole kernel corn, drained1/2 cup
- Ketchup, for servingoptional
Method
- Place the potatoes in a pot, cover with cold salted water, bring to a boil, and cook until very tender, about 15 minutes.
- Drain the potatoes well, then mash with the butter and milk until smooth; season with salt and keep warm.
- Heat the oven to 375°F.
- In a skillet over medium heat, cook the ground beef with the onion, breaking it up with a spoon, until the beef is browned and the onion is soft, about 8 minutes.
- Drain excess fat if needed, then season the beef mixture with salt and black pepper.
- Spread the beef mixture evenly in the bottom of a small baking dish.
- Stir the creamed corn and whole kernel corn together, then spread the corn evenly over the beef.
- Spoon the mashed potatoes over the corn and smooth the top with a fork, making light ridges.
- Bake until the filling is bubbling at the edges and the potato top is lightly golden, about 20 minutes.
- Let rest for 5 minutes before serving, with ketchup on the side if desired.
Common questions
Can I substitute another potato for Yukon Gold in pâté chinois?
Yes. Russets work and make a fluffier topping, while red potatoes give a slightly waxier texture. Yukon Gold is ideal because it mashes smoothly and tastes buttery, but any starchy-to-all-purpose potato will work.
How far ahead can I make pâté chinois?
You can cook the beef and mashed potatoes up to 2 days ahead and refrigerate them separately. Assemble and bake just before serving, or assemble fully and bake within 24 hours for the best texture.
What are the most common mistakes when making pâté chinois?
The biggest issues are watery potatoes, underseasoned layers, and a greasy beef filling. Drain the potatoes very well, season each layer lightly, and drain excess fat from the beef before assembling so the casserole doesn’t become soggy.
How do I store and reheat leftovers?
Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave or warm the whole dish covered in a 350°F oven until hot. Add a splash of milk on top if the potatoes seem dry.
What should I serve with pâté chinois, and is ketchup traditional?
Ketchup is the classic serving condiment and adds tangy sweetness. Serve the casserole with a simple green salad, steamed vegetables, or pickles to balance the rich layers. It’s filling enough to work as a one-dish meal.