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Pâté Chinois

Canadian · Dinner · Easy

Pâté Chinois

Total
1 hr 15 min
Prep
20 min
Serves
6
Calories
385
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Beef, sweet creamed corn and buttery mashed potatoes bake in three simple layers, with paprika dusting the ridged, golden top.

Three clear layers define pâté chinois: savory ground beef, soft creamed corn and a blanket of mashed potatoes. Keeping the layers separate lets the corn juices mingle with the meat while the top develops crisp brown ridges.

Drain the cooked potatoes thoroughly and reduce any liquid left with the beef before assembling. The corn brings plenty of moisture, so a dry mash and well-browned filling keep the finished bake spoonable without being soupy.

SavorySweetHeartyComfort FoodBakingGluten-freeNut-freeEgg-freeHigh-protein

Method

  1. Cover potatoes with water, bring to a boil and simmer for until tender. Drain well and mash with 2 tbsp butter, warm milk and 1/4 tsp salt. Heat the oven to 375°F (190°C).

  2. Meanwhile, melt remaining butter in a skillet over medium heat. Cook onion for until softened. Add beef, remaining salt and pepper and cook for , breaking it apart, until browned and 160°F. Spoon off excess fat.

  3. Spread beef in a 2-quart baking dish. Spoon creamed corn over it, then cover with mash. Roughen the surface with a fork and sprinkle with paprika.

  4. Bake for until bubbling at the edges and lightly browned on top. Rest for , scatter with parsley and serve with a broad spoon.

Forkue tips

  • A shallow baking dish gives more browned potato surface; leave room at the top for the corn layer to bubble.

Storing and reheating

Refrigerate for up to 3 days or freeze portions for 2 months. Reheat covered at 350°F (175°C) until hot in the center, uncovering for the final few minutes to dry the potato top.

Kitchen gear

2-quart baking dishTop picks on AmazonPotato masherTop picks on AmazonSkilletTop picks on Amazon
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Nutrition per serving, estimated

385Calories
22gProtein
41gCarbs
16gFat

Pâté Chinois: FAQ

Can I use whole-kernel corn?

Creamed corn provides the moisture between the layers. If substituting kernels, blend part of them with a little milk to make a creamy mixture first.

Can I assemble it the day before?

Yes. Chill the assembled bake covered, then add extra oven time until the center is thoroughly hot and the edges bubble.

How do I store and reheat Pâté Chinois?

Refrigerate for up to 3 days or freeze portions for 2 months. Reheat covered at 350°F (175°C) until hot in the center, uncovering for the final few minutes to dry the potato top.

How long does Pâté Chinois take?

About 1 hr 15 min in total: 20 min prep and 55 min cooking.

What do I need to make Pâté Chinois?

The key ingredients are potatoes, butter, milk, ground beef, onion and creamed corn, plus pantry basics.

Any tips for Pâté Chinois?

A shallow baking dish gives more browned potato surface; leave room at the top for the corn layer to bubble.

Cook this next

More potatoesMore ground beefMore corn