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PATE' CHINOIS

Today I want to present you a famous Canadian Quebec recipe: Pat� Chinois.

The history of this dish starts from the past, when Chinese cooks cooked for Canadian workers who were building the North American railway. This recipe is a variant of the Shepherd's pie, an English dish. In this version we find the canned corn sauce.

I thank my dear friend Christian Rocco for giving me permission to use his delicious recipe.

INGREDIENTS:

4 cups yellow potatoes, peeled and cut into cubes
60 ml (� cup) butter or more
125 ml (� cup) of milk,
450 g lean or medium-skinny ground beef
1 onion, finely chopped
1 can of 540 ml creamed corn
Paprika to taste
Dried parsley to taste
Salt and pepper

INSTRUCTIONS:

• In a saucepan of salt water, cook the potatoes until they are very tender. Drain. 

• Using a pestle, roughly crush the potatoes with at least 30 ml (2 tablespoons) of butter. 

• Using an electric mixer, pur�e the mixture with the milk. Add Salt and pepper.  

• Place the grill at the center of the oven. Preheat the oven to 190 � C (375 � F). 

• In a large skillet, brown the onion in the remaining butter. Add meat and saut� until golden. Add Salt and pepper. 

• Remove from fire. Lightly squeeze the meat at the bottom of a 20 cm (8 inch) square baking dish. 

• Spread corn and mashed potatoes. Sprinkle with paprika and parsley. Bake for about 30 minutes. 

• Finish cooking under the grill (broil). Let cool for 10 minutes.

Come my friends, let's enjoy together

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