Pâté chinois
A pâté chinois; half nibblets, half cream corn
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| Type |
Savoury pie Casserole |
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| Place of origin | Canada |
| Main ingredients | ground beef, onions, maize or creamed corn, mashed potatoes vinegar |
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Pâté chinois (pronounced: [pɑte ʃinwa]) is a French Canadian dish similar to English cottage pie or shepherd's pie, or French hachis Parmentier.
It is made from layered ground beef (sometimes mixed with sautéed diced onions) on the bottom layer, canned corn (either whole-kernel, creamed, or a mix) for the middle layer, and mashed potatoes on top. Variations may include sprinkling paprika on top of the potatoes, reversing the layering of ingredients, adding diced bell peppers to the ground beef, and serving the dish with pickled eggs or beets. Pâté chinois (French for "Chinese pie") is often drizzled with ketchup once served.
People from Quebec sometimes layer the dish with potatoes at the bottom, then meat, and then topped with cream corn to make the potatoes juicier.
Pâté Chinois is not a Chinese recipe. It may simply be an adaptation of "Shepherd's Pie", but one possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century. These cooks made it under instruction from the railway bosses (of British origin) as an easily prepared, inexpensive version of the popular cottage pie, with the sauce in the tinned creamed corn serving as a substitute for the gravy.
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