Entree: Canada – Central Culinary Region – Pâté Chinois (Layered casserole of seasoned ground beef topped with 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: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 5 min

Total 1 hr 10 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 tbsp (15 ml) vegetable oil
- 1 medium onion (about 6 oz (170 g)), finely chopped
- 2 cloves garlic (about 0.21 oz (6 g)), minced
- 1 tbsp (15 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 cup (120 ml) beef stock
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 15 oz (425 g) canned corn kernels, drained
- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 4 tbsp (57 g) unsalted butter, divided
- 1/3 cup (80 ml) milk (more as needed for mash)
- 1/2 tsp (2.5 g) salt for potatoes
- 1/4 tsp (1.25 g) black pepper for potatoes
- 1/2 cup (50 g) grated cheddar cheese (optional)

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion (about 6 oz / 170 g), finely chopped
- 2 cloves garlic (about 6 g), minced
- 1 tbsp (15 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 cup (120 ml) beef stock
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 15 oz (425 g) canned corn kernels, drained
- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 4 tbsp (57 g) unsalted butter, divided
- 1/3 cup (80 ml) milk (more as needed for mash)
- 1/2 tsp (2.5 g) salt for potatoes
- 1/4 tsp (1.25 g) black pepper for potatoes
- 1/2 cup (50 g) grated cheddar cheese (optional)

Instructions

1. Preheat oven to 375°F (190°C). Place potatoes in a pot of cold salted water, bring to a boil, and cook until tender, about 15–18 minutes. Drain and mash with 2 tbsp (28 g) butter, milk, 1/2 tsp (2.5 g) salt, and 1/4 tsp (1.25 g) pepper until smooth; keep warm.
2. Meanwhile heat vegetable oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5–6 minutes. Add garlic and cook 30 seconds until fragrant.
3. Add ground beef to the skillet, breaking up with a spoon, and brown until no pink remains, about 6–8 minutes. Stir in tomato paste, Worcestershire sauce, beef stock, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) pepper. Simmer until liquid is mostly reduced, about 5 minutes. Remove from heat.
4. Spread the seasoned beef evenly in a 9x9-inch (23x23 cm) or similar baking dish. Evenly layer the drained corn over the beef. Spoon the mashed potatoes over the corn and smooth the top. Dot with remaining 2 tbsp (28 g) butter and sprinkle cheddar cheese on top if using.
5. Bake in preheated oven until the top is golden and filling is bubbling, about 20–25 minutes. Let rest 5 minutes before serving.