Classic Québec Pâté Chinois
This traditional French-Canadian comfort food recipe features layers of seasoned ground beef, sweet corn, and creamy mashed potatoes for a hearty and satisfying meal.
Ingredients
For the mashed potatoes
- 1.2 kg potatoes peeled and cut into large chunks
- 60 g butter
- 125 ml warm milk more if needed
- salt to taste
- black pepper to taste
For the meat layer
- 675 g lean ground beef
- 1 onion medium, finely chopped
- 2 garlic cloves minced
- 1 tablespoon butter or neautral oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste optional but recommended
- 125 ml beef broth
- salt to taste
- black pepper to taste
For the corn layer
- 1 can cream-style corn about 398 ml
- 1 can corn kernels drained, about 341 ml
Optional topping
- A few small pieces of butter for the top
- Paprika, for colour
- Grated cheddar cheese, optional, for a less traditional but very comforting version
Instructions
1. Cook the potatoes
- Place the potatoes in a large pot and cover them with cold salted water. Bring to a boil, then cook until the potatoes are tender when pierced with a knife, about 15 to 20 minutes.1.2 kg potatoes
- Drain the potatoes well and return them to the pot for 1 minute over low heat to remove extra moisture. Mash with the butter, warm milk, salt, and pepper until smooth and creamy. Add a little more milk if needed. Set aside.60 g butter, 125 ml warm milk, salt, black pepper
2. Prepare the beef layer
- In a large skillet, heat the butter or oil over medium-high heat. Add the chopped onion and cook for 2 to 3 minutes, until softened.1 tablespoon butter, 1 onion
- Add the ground beef and cook until browned, breaking it up with a wooden spoon. Add the garlic and cook for 1 minute.675 g lean ground beef, 2 garlic cloves
- Stir in the Worcestershire sauce, tomato paste, and beef broth.1 tablespoon Worcestershire sauce, 1 tablespoon tomato paste, 125 ml beef broth
- Season with salt and black pepper. Let simmer for 5 minutes, until the mixture is flavourful but not too wet. If there is too much liquid, let it reduce slightly.salt, black pepper
3. Assemble the pâté chinois
- Preheat the oven to 190°C.
- Spread the beef mixture evenly in the bottom of a baking dish.
- Add the cream-style corn and corn kernels over the meat layer. Spread gently without mixing the layers too much.1 can cream-style corn, 1 can corn kernels
- Spoon the mashed potatoes over the corn and spread evenly with a spatula. You can make small lines or peaks with a fork so the top browns nicely.
- Add a few small pieces of butter on top and sprinkle lightly with paprika if desired.A few small pieces of butter for the top, Paprika, for colour
4. Bake
- Bake for 25 to 30 minutes, until hot and lightly golden on top.
- For a more golden top, broil for 2 to 3 minutes at the end, watching carefully so it does not burn.
- Let rest for 5 to 10 minutes before serving.
Notes
Chef Michel’s Tips
- For the best pâté chinois, do not forget to season each layer. The potatoes need salt, the beef needs flavour, and the corn brings sweetness. When all three layers are balanced, the dish tastes much better.
- Use starchy potatoes such as Russet or Yukon Gold for creamy mashed potatoes. If the potatoes are too wet, the top layer can become heavy, so always drain them well.
- The beef layer should be moist but not swimming in liquid. A little broth helps keep it tender, but too much liquid can make the bottom of the dish watery.
- A fork pattern on top of the mashed potatoes helps create little ridges that brown beautifully in the oven.