Pâté chinois (beef, corn and potato bake)
Québec's answer to cottage pie: savoury beef, a layer of sweet corn and buttery mashed potatoes.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Ground beef (80/20)500 g
- Yellow onions150 g
- Corn kernels (can)2 cans
- Russet potatoes1 kg
- Butter40 g
- Milk (2%)100 ml
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika. Missing any? You can add them to your shop on the shopping list.
Usually contains: Milk.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Oven
- Ovenproof dishFind one on Amazon
- Heat the oven to 400°F. Peel the potatoes, cut into chunks and boil in salted water for 15 to 18 minutes until tender.1 kg russet potatoes
- Chop the onion and fry with the ground beef in a teaspoon of oil for 8 minutes, breaking it up, until well browned. Season well and spread over the base of a baking dish.500 g ground beef150 g yellow onions
- Drain the corn and spread it in an even layer over the beef.2 cans corn kernels
- Drain the potatoes and mash with the butter and milk. Spread the mashed potatoes over the corn, rough up the top with a fork and dust with a little paprika.40 g butter100 ml milk
- Bake for 25 minutes until golden on top.
Brown the beef well and season it generously. The corn and mash are mild, so the beef carries the flavour.
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