Entree: Saint Pierre and Miquelon – Pâté Chinois (Layered casserole of seasoned ground beef, creamed corn, and mashed potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped (approx. 150 g)
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) beef or chicken stock
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- 2 cups (480 ml) creamed corn (canned) or a mix of creamed corn and whole-kernel corn if preferred
- 2 lb (907 g) russet or Yukon Gold potatoes, peeled and chopped
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) milk, warmed
- 1/2 tsp (2.5 g) ground nutmeg (optional)
- 1/2 cup (50 g) grated cheddar cheese or a mild melting cheese (optional, for topping)
- Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until tender, about 15–20 minutes. Drain and mash with 2 tbsp (30 g) butter and warmed milk until smooth; season with salt, pepper, and nutmeg if using. Set aside.
2. Meanwhile, heat vegetable oil in a skillet over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Add ground beef and cook, breaking up meat, until browned and no longer pink, about 6–8 minutes.
3. Stir in tomato paste, stock, and Worcestershire sauce. Simmer until slightly reduced and saucy, about 5 minutes. Taste and adjust seasoning with salt and pepper.
4. Spread the cooked beef mixture evenly in the bottom of a 9x9 inch (23x23 cm) or similar baking dish. Spoon creamed corn over the beef in an even layer.
5. Top the corn with the mashed potatoes, spreading gently to cover the surface. Dot the remaining 2 tbsp (30 g) butter over the potatoes and sprinkle cheese on top if using.
6. Bake in the preheated oven until the top is golden and the filling is bubbling, about 20–25 minutes. For a browned crust, place under the broiler for 2–3 minutes watching closely.
7. Let rest 5 minutes before serving. Cut into squares and serve with pickles or a simple salad for a traditional meal.