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Meat, Americas

Pâté chinois (shepherd’s pie with corn) and green salad

Pâté chinois is a Québec dish made of three layers, ground beef, corn, and mashed potatoes baked until golden. For 4 people, it takes 60 minutes to make, rates very easy, and costs €2.40 per serving. The key to success is a fairly firm mash that forms a nice golden crust on top.

A Québec classic, pâté chinois. Three layers, ground beef, corn, and golden mashed potatoes, like a shepherd's pie with corn.

Pâté chinois (shepherd’s pie with corn) and green salad
Total time
1 h
Difficulty
Very easy
Cost per person
€2.40
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Pâté chinois plays on contrast, soft mashed potatoes, sweet crunchy corn, and tender browned beef underneath. The paprika on top and a quick pass under the broiler give it that slightly crisp crust that makes the dish so satisfying. It's a generous, comforting meal with no tricky technique involved.

This is the kind of dish to make on a weeknight when the whole family comes home hungry, kids almost always ask for seconds thanks to the sweet corn and the soft mash. It also works well for a quiet Sunday dinner, served simply with a green salad to round out the meal.

The ingredients

4 people

Butcher

  • Ground beef 600 g

Fruits and vegetables

  • Potatoes 1.2 kg
  • Onion 2
  • Green salad 1

Pantry

  • Corn kernelsoften in the pantry 300 g
  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 10 cl
  • Butter 60 g
  • Milk 15 cl

Allergens Lactose

The step by step recipe

  1. Cook the peeled potatoes in salted water. 20 min

    Cut them into even pieces so they cook at the same rate.

  2. Sauté the chopped onion in a bit of butter, add the ground beef, season with salt and pepper, and let it brown well. 10 min

    Drain off the excess fat before pouring the meat into the baking dish.

  3. Mash the potatoes with the hot milk and remaining butter.

    A bit of nutmeg in the mash changes everything.

  4. Mix the corn with the cream, salt, and pepper.

    Blend half the corn to bring back its original creamy texture.

  5. Spread the meat in a baking dish, cover with the corn, then the mashed potatoes, sprinkle with paprika, and bake at 200°C. 20 min

    Finish with a few minutes under the broiler for a nicely golden top.

  6. Serve with green salad dressed with olive oil and vinegar.

    Dress the salad at the last moment so it stays crisp.

Our tips to get it right

  • Drain off the fat rendered by the beef well before spreading it in the dish, otherwise the meat layer will make the mash soggy as it bakes.
  • Press each layer down gently with the back of a spoon so the three layers stay neat and clean when you serve it.
  • Let the pâté chinois rest for 5 minutes out of the oven, the layers hold together better when you cut into it.

The variations

  • Swap the ground beef for ground pork, or a mix of both, for a milder flavor.
  • For a vegetarian version, replace the meat with cooked lentils or crumbled textured soy protein sautéed with the onion.
  • For kids, blend the corn and cream mixture completely smooth for an easier, creamier texture.

What to serve it with

  • Green salad with vinaigrette
  • Pickles or marinated beets
  • Fresh bread for mopping up

Storage

Pâté chinois keeps for 3 days in the fridge in a sealed container. It freezes very well once baked, in individual portions. Reheat it in the oven so the mash crisps up again rather than in the microwave, which softens it too much.

Questions about this dish

Can you make pâté chinois ahead of time?

Yes, you can layer everything the day before and keep it in the fridge. Bake it the next day, adding a few extra minutes since it will go into the oven cold.

Can you use canned or frozen corn?

Both work well, just drain canned corn thoroughly before mixing it with the cream. Frozen corn doesn't need to be thawed first.

Why is my mashed potato too runny to hold its layer?

This usually happens when the potatoes weren't drained well after cooking or too much milk was added at once. Add the hot milk gradually until the mash is firm.

Can you replace the cream in the corn layer?

You can swap it for milk or cream cheese, the result will just be slightly less rich. The goal is to keep the corn bound together so it doesn't fall apart while baking.

How long does it take to make a pâté chinois with green salad?

Count 1 h in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a pâté chinois with green salad?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pâté chinois with green salad cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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