Pâté Chinois
Think shepherd’s pie got it right?
Wait until you try Quebec’s take on this comfort food classic.
Pâté chinois layers perfectly seasoned ground beef with sweet creamed corn and fluffy mashed potatoes into pure cozy perfection.
What makes this dish absolutely irresistible is how those three simple layers create something way more magical than the sum of their parts.
The beef gets deeply caramelized, the corn adds natural sweetness, and those potatoes on top turn golden and crispy under the broiler.
It’s like getting a warm hug and a celebration dinner all in one bite.
Ingredients
4 cups (680 g) russet or Yukon Gold potatoes, peeled and cubed
1/4 cup (55 g) butter, approximately
1/2 cup (125 ml) milk, approximately
1 onion, finely chopped
1 lb (450 g) lean or semi-lean ground beef
1 can (19 oz/540 ml) creamed corn
Paprika, to taste
Dried parsley, to taste
Steps
- In a large pot of salted water, cook the potatoes until very tender, about 15-20 minutes. You’ll know they’re ready when a fork slides through them like butter with zero resistance. Drain thoroughly and let them sit for 2-3 minutes to release excess steam – this prevents watery mashed potatoes.
- With a masher, coarsely crush the potatoes with at least 2 tbsp of the butter. The key here is not to overmash at this stage. Then switch to an electric mixer and purée with the milk, starting with less and adding more until you reach a smooth, pipeable consistency. Season generously with salt and pepper. Set aside and keep warm.
- With the rack in the middle position, preheat the oven to 375°F (190°C). This positioning ensures even browning on both the bottom and top of your pâté chinois.
- In a large skillet over medium-high heat, brown the onion in the remaining butter for 3-4 minutes until translucent and fragrant. Add the ground beef and cook until deeply golden brown, about 6-8 minutes, breaking it up as you go. You want real caramelization here – don’t rush this step as it builds the flavor foundation. Season generously with salt and pepper, then remove from heat.
- Lightly press the seasoned meat mixture into the bottom of an 8-inch (20 cm) square baking dish, creating an even layer. Spread the creamed corn evenly over the meat, then carefully top with the mashed potatoes, spreading them to the edges. Use a fork to create gentle ridges on top – these will crisp up beautifully. Sprinkle with paprika for color and dried parsley for that classic finish.
- Bake for 30 minutes until the edges are bubbling and the top is set. Then finish under the broiler for 2-3 minutes to achieve that gorgeous golden-brown top. Watch carefully during broiling to prevent burning. Let cool for 10 minutes before serving – this resting time helps the layers set and makes serving much cleaner.
Smart Swaps
- Cauliflower mash instead of potatoes (1:1 ratio) – cuts carbs by 75% while keeping creamy texture
- Ground turkey for beef – reduces fat content without sacrificing protein
Make It Diabetes-Friendly
Replace regular potatoes with 2 large heads cauliflower (steamed and mashed with 2 tbsp cream cheese) to reduce carbs from 35g to 8g per serving. Use no-sugar-added corn to save an additional 4g carbs per serving. This modification drops the total carbs to approximately 12g per serving compared to the original 39g. The cauliflower has a lower glycemic index (15 vs 85 for potatoes), helping maintain steadier blood sugar levels. Serve with a side salad to add fiber and further slow glucose absorption.
Pro Tips
- Make the mashed potatoes extra thick – they’ll spread during baking and thin consistency leads to soggy layers
- Let each layer cool slightly before adding the next to prevent mixing
- Leftover pâté chinois actually tastes better the next day as flavors meld together