Best Pate Chinois Recipes

SHEPHERD'S PIE (PATE CHINOIS)

Steps:

• Boil potatoes.
• Mash potatoes, add a little butter and milk, (a little lumpy and not too creamy) salt and pepper.
• Brown ground beef (drain if necessary), add mushrooms and onion and cook till a bit tender.
• Sprinkle a little soya sauce on ground beef mixture (about 1-2 tblsp), and pepper.
• Put ground beef in bottom of roasting pan.
• Then the cream corn.
• Next the can of kernel corn.
• Finally the mashed potatoes.
• Brush the top with a little melted butter Bake at 375 for about an hour, or until the potatoes are golden brown.
• Remove from oven and sprinkle with parsley.
• I like to put a little soya on my serving.

PATE CHINOIS

Steps:

• 1. Preheat oven to 350°F.
• 2. In a skillet, cook the beef, veal and pork together until no pink remains, about 6 to 8 minutes. Drain; set aside.
• 3. In a large pot with water, boil potatoes until soft, about 15 to 20 minutes. Drain, then mash potatoes with salt, pepper, milk, and butter. Set aside.
• 4. While potatoes are cooking, place cooked meats in an even layer at the bottom of a 9-inch baking dish (with at least 2 inch high sides). Spread creamed and kernel corn over the meat layer.
• 5. Spread the mashed potatoes over the corn layer. Dot with butter, if desired. Bake in preheated oven for 45 minutes. Let stand 20 minutes before serving.

ITALIAN SHEPHERD'S PIE (ITALIAN PATE CHINOIS)

Steps:

• Preheat oven 375°F.
• Cook the potatoes in salted water until they are cooked. Drain them. Mash them with the oil or butter and season them with salt and pepper (or use your favorite mashed potatoes recipe!). Put aside.
• Take the sausages out of their casing and mix with the ground veal.
• Heat the oil in a non-stick frying pan. Add the peppers and the onions and cook for about 5 minutes, until softened. Add the garlic and cook for 1 minute. Add salt and pepper and oregano. Put in a bowl.
• Put back the frying pan on the stove and cook the veal and sausage meat until cooked. Drain the fat out of the pan.
• Put the meat at the bottom of a rectangular pan sprayed with Pam. Put the bell peppers and onion on top of the meat and, lastly, the mashed potatoes. Sprinkle with the Italian breadcrumbs.
• Put in oven for 40 minutes.

FRENCH STYLE PATE CHINOIS

Steps:

• Peel and cook the potatoes, mash, adding milk and butter (I whip the potatoes for smoother consistency) Set aside.
• Chop onion and cook with the ground beef until done and spread evenly in the baking dish.
• Pour the cream corn evenly over the ground beef, and pour the kernel corn evenly over the cream corn.
• Last but not least, spread the mashed potatoes evenly for the last layer.
• Dot the top with butter, and sprinkle paprika evenly over this.
• Bake at 350 degrees for 45-60 minutes.
• As an added variety, shredded cheddar can be sprinkled on as a topping.
• This dish freezes very well.

SHEPHERD'S PIE QUEBEC-STYLE (PATE CHINOIS)

Steps:

• Brown ground beef.
• Place in casserole dish.
• Pour creamed corn on top.
• Top with mashed potatoes.
• Bake at 350 F for about 30 minutes.

PATE CHINOIS

Steps:

• cook onion,celery,carrot in 1/2oz of butter till onion is soft. add beef and fry till browned. add salt,pepper,worcestershire sauce. Cover and cook on low heat for about 30min. Boil potatoes. Mash with melted butter, buttermilk, and parmesan. season with salt and pepper. Preheat Oven to 400F Stir in the mustard and creamed corn to the beef mixture. Put the beef mixture into a baking dish and cover with the mashed potatoes. Bake for 25min.

PâTé CHINOIS (QUEBEC STYLE SHEPHERD'S PIE)

Steps:

• Preheat the oven to 350F.
• Put peeled and quartered potatoes into a medium soup pot and cover with water. Bring to a boil and simmer for 15-20 minutes, until the potatoes are very tender. Drain and add the milk, ½ Tbsp butter, ¾ tsp salt, garlic powder, and black pepper. Beat using an electric hand mixer to achieve very smooth and fluffy mashed potatoes. (If using leftover mashed potatoes, beat them to create a smooth texture, adding a splash of milk if necessary.) Set the potatoes aside.
• In a large skillet, heat ½ Tbsp butter. Add the diced onion and sauté over medium-high heat until the onions are golden, 3-5 minutes. Add the ground beef and brown the beef until it is cooked through.
• Pour the onion and beef mixture into the bottom of a greased 8x8 baking dish. Evenly distribute the corn over the meat. Finally, dollop the potatoes over the corn, spreading them even to create a top crust.
• Place the dish in the oven and bake for 30-40 minutes, until the top is golden brown.