Entree: Canada – Quebec – Pâté chinois (Layered casserole of ground beef, sweet corn, and mashed potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 1 medium onion, about 6 oz (170 g), diced
- 2 tbsp (30 ml) butter for sautéing
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) ketchup
- 1/2 cup (120 ml) beef broth or water
- 3 cups (720 ml) corn kernels (fresh, frozen or canned; if canned, drained)
- 2 lb (900 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 4 large)
- 4 tbsp (60 ml) butter for mashed potatoes
- 1/2 cup (120 ml) milk, warmed
- 1/2 tsp (2.5 g) salt for mashed potatoes, or to taste
- 1/4 tsp (0.5 g) ground white or black pepper for mashed potatoes
- 1/2 cup (50 g) grated cheddar cheese (optional)

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 1 medium onion, about 6 oz (170 g), diced
- 2 tbsp (30 ml) butter for sautéing
- 2 cloves (6 g) garlic, minced
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) ketchup
- 1/2 cup (120 ml) beef broth or water
- 3 cups (720 ml) corn kernels (fresh, frozen or canned; if canned, drained)
- 2 lb (900 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes (about 4 large)
- 4 tbsp (60 ml) butter for mashed potatoes
- 1/2 cup (120 ml) milk, warmed
- 1/2 tsp (2.5 g) salt for mashed potatoes, or to taste
- 1/4 tsp (0.5 g) ground white or black pepper for mashed potatoes
- 1/2 cup (50 g) grated cheddar cheese (optional)

Instructions

1. Prepare the mashed potatoes: place potatoes in a large pot, cover with cold water and bring to a boil. Cook until tender, about 15–20 minutes. Drain, mash with 4 tbsp (60 ml) butter, 1/2 cup (120 ml) warmed milk, 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper until smooth; set aside and keep warm.
2. Cook the beef layer: while potatoes cook, heat 2 tbsp (30 ml) butter in a skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add garlic and cook 30 seconds. Add ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes.
3. Season the beef: stir in 2 tbsp (30 ml) ketchup and 1/2 cup (120 ml) beef broth, scraping up browned bits. Simmer 3–4 minutes until slightly thickened. Taste and adjust salt and pepper as needed.
4. Assemble the casserole: preheat oven to 375°F (190°C). Spread the cooked beef mixture evenly in a 9x13-inch (23x33 cm) baking dish. Evenly distribute the corn over the beef. Spoon or pipe the mashed potatoes over the corn in an even layer. Sprinkle grated cheddar over the top if using.
5. Bake and finish: bake uncovered 20–25 minutes until the top is lightly golden and edges bubble. For a browned top, place under the broiler 1–2 minutes, watching closely.
6. Serve: let rest 5 minutes, then portion and serve hot.