Pâté chinois


My colleague, Sandra shared a couple of tranditional French-Canadian recipes with me. The Quebec-style shepherd’s pie made me excited for the first time.

Recipe instructions vary from very plain to a little more complicated, but the basic recipe is as simple as follows:


  • 0.5 lb lean ground beef
  • 1 can sweet corn
  • 2 cups mashed potatoes


  1. Brown ground beef. Place in casserole dish.
  2. Pour sweet corn on top.
  3. Top with mashed potatoes.
  4. Bake at 350 F for 30 minutes.

In my version broth infuses the three layers. I browned the beef on sautéed onion with 3-4 tablespoon of broth. Instead of the traditional butter&milk mashed potato, I prepared a puree of potato boiled in mild broth. Similarly, I boiled the sweet corn in broth, with finely chopped fresh parsley and a little chunk of butter.

The result is a crafty dish,  nicely balancing between various textures and smooth tastes.



One thought on “Pâté chinois

  1. for best result, what is good is to use a can of cream corn , and another can of just grain corn, give more taste, and alsothe plate should have about 2 inches high, so a good layer of meat, a good layer of corn and mash potatos, that you can flavor with some chicken base soup…. et voila !!! ma version de mon paté chinois !!!

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