Pâté Chinois

I believe this is the equivalent of Cottage pie outside of Québec? In any cases, tasty dish that I think most of people in Québec grew up on, iconic to the point of being featured in many humors sketches.

Ingredients
2 lbs extra lean ground beef
2 12oz cans of kernel corn
1 19oz can of creamed corn
6-10 potatoes
1 table spoon olive oil
1 onion
milk, butter, salt, pepper, onion powder, steak spices – to taste
ingredients

***

1. Pre-heat the oven to 350F

2. Make some mashed potatoes. Set aside.

3. Roughly dice the onion. Heat the oil in a skillet and cook the onion until soft.
onions

4. Add the ground beef and cook until browned. Season with the steak spices.
meat

5. Using a slotted spoon, transfer the meat to a large casserole dish. Leave behind as much of the liquid as possible.
steak

6. Layer with the corn (both kernels and creamed corn).
bledinde

7. Layer the mashed potatoes on top. I like to smooth is with a spatula, or you can leave it a bit messy, as you prefer.
patates

8. Bake for 30 minutes. Finish with the oven at broil for a few minutes until the potatoes are  browned.
baked

9. Allow to rest for a few minutes before slicing.
plate

Advertisements

One response to “Pâté Chinois

  1. Pingback: Red Wine beets | Style vs Space

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: