Paté Chinois
(with accent circonflexe ^ above a in "paté")
INGREDIENTS:
ground beef (previously browned with some onion, salt and pepper)
cream-style corn
mashed potatoes (mashed with butter/margarine, milk, salt and pepper)
METHOD:
In baking dish, layer ground beef, then cream corn, then mashed potatoes. Bake 30 minutes at 350*F.
YIELD:
For all ingredients and seasonings, adjust amounts to your liking, and to the number of people you are serving. Eg. 1 lb beef + 1 can cream corn + 7 potatoes for 5-6 people.
SERVING:
In Quebec, it is often served with Ketchup.
Photo Attribution: http://commons.wikimedia.org/wiki/File:Shepherdspie2.JPG
Comments
Grew up eating this in
Grew up eating this in Montreal. Was designed during the depression days. Came to California at 5 years old. Still having it the old way with or without onions, have added dry onions to the meat. Try that. Adds zest to it. You can't make a bad one.
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I add frozen peas to the mix..same layer as the cream style corn.......try it it's really good
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My mother in law made this same recipe and my mother made it with ground ham, cream corn, sometimes diced vegetables and mashed potato topped with grated cheese
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love it,that's the food i grew up on .living in lewiston maine. believe it or not my dad taught us to eat the with bologna. you use a slice as sort of a taco shell,yum. i know you're saying it sounds discusting.try it once and you'll be hooked too.
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This is really the same as my Mom used to make while growing up in Quebec except my Mom always put a crust on top and it really made a great meal, it was always served with ketchup.I sometime use sucotash(corn/lima beans) and my husband loves it that way.
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This is actually a French Canadian dish not exclusive to the province of Quebec.
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You can use the "Printer-Friendly" option at the bottom to print out without the ads.
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I think that you should not have so many advertisments on the side because I need to print this off and I need it to look professional for a gr.12 project thanks bye bye
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