Paté chinois
"Pâté chinois" is a traditional dish that originated in Quebec, Canada. Its name translates to "Chinese pie" in English, but it has no actual connection to Chinese cuisine rather more an inspiration/adaption from the Shepherd’s Pie recipe. For those of you, who are a little clumsy in the kitchen or just want to try out a typical Canadian dish that’s the one for you!
The origins of pâté chinois are somewhat debated, but it is widely believed to have been introduced by Chinese immigrants who worked on the construction of the Canadian Pacific Railway in the late 19th century.
Similar to the Shepherd’s Pie (in English) or Hachis Parmentier (in French) is a layered dish starting from the bottom with ground beef and sautéed diced onions, corn in the middle layer and mashed potatoes on top. It’s a simple, delicious and inexpensive dish.
Over time, this dish evolved in Quebec to include canned corn, likely due to its availability and affordability.
Ingredients:
5-6 potatoes peeled and cut in cubes
half a cup of milk
2 tbsp of butter
2 tbsp of grated parmesan
1 tbsp of canola oil
450g of semi-lean ground beef
1 onion diced
1 tbsp of chopped thyme
1/4 a cup of barbecue sauce
1 can of drained corn
200g of grated cheese
Salt and pepper
Directions:
Place the potatoes in a pot of cold salted water. Bring to a boil, then cook for 15 to 20 minutes until tender. Drain and puree with milk, butter and Parmesan cheese. Season with salt and pepper. Let cool.
In a large skillet, heat the oil over medium heat. Cook the ground beef for 3 to 4 minutes, scraping the meat with a wooden spoon, until it is almost cooked.
Add the onion and thyme. Continue cooking for 2 minutes, until the meat is cooked.
In a 33-cm x 23-cm (13-inch x 9-inch) baking dish, spread ground beef mixture evenly. Top with corn, cheese curds and mashed potatoes.
When cooking, preheat the oven to 205 °C (400 °F).
Bake for 25 to 30 minutes, until the tops of the potatoes are lightly browned.
You can pre-cook everything and cover the dish with plastic wrap, then with a sheet of aluminum foil. Freeze.
The day before the meal, let thaw in the refrigerator.
Last but not least, sprinkle the paté chinois with some grated cheese
