Pâté chinois is a familiar Québec casserole layered from bottom to top with seasoned ground meat, corn and mashed potatoes. The name’s origin is uncertain; it does not mean the dish is Chinese food, and popular railway-worker stories are not established history. Families vary the seasoning and may use creamed corn or kernels. This home version uses creamed corn and keeps the classic three layers distinct.
Pâté chinois is a familiar Québec casserole layered from bottom to top with seasoned ground meat, corn and mashed potatoes. The name’s origin is uncertain; it does not mean the dish is Chinese food, and popular railway-worker stories are not established history. Families vary the seasoning and may use creamed corn or kernels. This home version uses creamed corn and keeps the classic three layers distinct.
Step 1Put the potatoes in a large pot, cover with cold water and add a pinch of the measured salt. Bring to a boil and cook until completely tender, about 18–22 minutes. Drain well.
Step 2While the potatoes cook, heat the oil in a skillet over medium heat. Cook the onion until soft, then add the ground beef, 3 g salt and 0.5 g pepper. Break up the meat and cook until no pink remains and it reaches 71°C. Drain excess fat if needed.
Step 3Mash the drained potatoes with butter and warmed milk, adding the milk gradually until fluffy but firm enough to spread. Season with the remaining 3 g salt and 0.5 g pepper.
Step 4Spread the cooked beef evenly in a 5 L baking dish. Spoon the creamed corn over it in an even layer, then spread the mashed potatoes across the top. Roughen the surface lightly with a fork.
Step 5Sprinkle with paprika. Bake at 190°C for 20–25 minutes until the edges bubble and the centre is hot; verify 74°C in the centre of the assembled casserole.
Step 6Rest for 10 minutes so the layers settle, then serve.
Serving: Serve hot with pickled beets, green salad or another crisp vegetable. Leftovers also reheat well.
Storage: Refrigerate leftovers within 2 hours in a covered shallow container at or below 4°C. Use within 2–3 days and reheat to 74°C.
Rounded generic ingredient estimate. Beef leanness, corn brand and sodium, and potato composition vary. This is not an exact Canadian Nutrient File match, laboratory analysis or product-label declaration.
Contains milk in the mashed potatoes. Check canned corn and other packaged ingredients for additional allergens. Keep raw ground beef separate from ready-to-eat foods, wash hands and surfaces after handling, cook the beef to 71°C and verify the finished casserole reaches 74°C in the centre.
