Pâté Chinois (Chinese Pie)
Traditional French-Canadian casserole has only three main ingredients, ground beef, creamed corn, and mashed potatoes.

Recipe by Marie Mayville

Pâté Chinois, or Chinese Pie, is a derivative of the English Shepherd’s Pie. In the late 19th century, thousands of Quebecers migrated to the northeastern United States to work in the mills. A majority of these migrants settled in the state of Maine in a town called China (hence the name Chinese Pie). Some returned to Quebec while others continued to migrate throughout New England. They took with them the local version of shepherd’s pie, which they called pâté chinois, or Chinese Pie.

Ingredients

• 2 pounds (approx. 4 medium) potatoes, peeled and cut into 2" pieces
• 3 tablespoons butter
• 1 pound ground beef
• 1 medium onion, chopped
• 2 cans creamed-style corn
• salt and pepper, to taste

Directions

Pre-heat oven to 375F. Boil potatoes until fork tender; drain, add butter and mash completely. Set aside.

Add beef, onion, salt and pepper to 10" fry pan and cook until meat is no longer pink. Drain and add meat mixture to casserole. Spread corn over meat, then spoon mashed potatoes on top and spread with spoon until level. Bake for 45 minutes or until potatoes are golden brown. Remove from oven and let rest for 10 minutes before serving.

Serves 4