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Rich Paté Chinois

Purpose
A hearty, comforting dish from Québec with a rich, cheesy twist on the traditional paté chinois (made with my own recipe for Mashed Potatoes)
Yield
8 portions
Prep time
45 minutes
Cook time
45 minutes

Equipment

Ingredients

Meat

  • 1 kg ground beef

Dairy

  • 200 g shredded mozzarella cheese
  • 1 tablespoon butter

Produce

  • 1 large onion, diced

Canned goods

  • 2 541 ml cans of cream-style corn
  • 1 341 ml can of niblets (strained)

Dry ingredients

  • 1 tablespoon of paprika

Instructions

  1. Start by peeling potatoes and putting water to boil for them. They should be ready to mash by the time the rest is done. See my Mashed Potatoes recipe for instructions.
  2. In a large skillet, caramelize onions in butter until golden and fragrant.
  3. Add ground beef to the skillet and cook until browned, breaking it up with a spatula as it cooks.
  4. Once beef is fully cooked, drain excess fat and pour into a large baking dish, spreading it out evenly.
  5. Add a layer of creat-style corn, then add niblets and mix them together with the cream-style corn. Spread evenly over the beef layer in the baking dish.
  6. If baking the dish immediately, preheat the oven to 350°F (175°C).
  7. Finish mashing potatoes and spread half of them evenly over the corn layer in the baking dish.
  8. Add mozzarella cheese on top of the first layer of mashed potatoes, then spread the remaining mashed potatoes on top of the cheese layer, covering it completely.
  9. Sprinkle paprika evenly over the top layer of mashed potatoes for added flavor and color.
  10. If baking the dish later, cover with a layer of tin foil, followed by a layer of plastic wrap, and refrigerate/freeze until ready to bake.
  11. Once ready to bake, remove plastic wrap and tin foil if prepared beforehand, and bake at 350°F (175°C) for 45 minutes (90 minutes if frozen) or until the top is golden brown and the dish is heated through.

Notes

Cooking note: An easy way of knowing if the dish is baked fully is to stick a fork up to the middle of the dish for a few seconds without touching the bottom, then pulling it out. If the tip of the fork is hot to the touch, the dish is ready. If not, it needs more time in the oven.

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