Pâté Chinois with Cheese Curds

Name: Pâté Chinois with Cheese Curds
Prep time: 25 min
Cook time: 50 min
Total time: 85 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 4 large russet potatoes (peeled and cubed); 1/4 cup unsalted butter (softened); 1/2 cup milk (warmed); to taste salt; 500 grams ground beef; 1 onion (chopped); 2 cloves garlic (minced); 1 tablespoon olive oil; to taste pepper; 1 can cream-style corn (398 mL can); 1 can whole kernel corn (398 mL can, drained); 1 cup cheese curds

85 min 6 servings Medium

All Recipes

Enjoy a Québec classic: Pâté Chinois with a twist of cheese curds for an extra creamy and delicious bite.

Prep

25 min

Cook

50 min

Total

85 min

Servings

Difficulty

Medium

Pâté Chinois is a beloved traditional dish from Québec that brings comfort and heartiness to the table. It is often compared to shepherd's pie but has its unique twist by incorporating corn. This version adds cheese curds, bringing a delightful creaminess that elevates the classic recipe. With its layers of seasoned ground beef, sweet corn, and creamy mashed potatoes, topped with a generous sprinkle of cheese curds, this dish is a crowd-pleaser. Perfect for family dinners or potlucks, it offers a taste of Québec culture and a comforting meal that warms the soul.

Instructions

Prepare the mashed potatoes

Boil the cubed potatoes in salted water for 15-20 minutes until tender. Drain and mash with butter and milk until smooth. Season with salt.

Pro tip: Use a potato masher or ricer for the smoothest texture.

Cook the beef mixture

In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft. Add ground beef, cook until browned, about 10 minutes. Season with pepper.

Pro tip: Ensure beef is cooked to an internal temperature of 160°F (71°C).

Assemble the casserole

Preheat oven to 180°C (350°F). In a 23x33 cm (9x13 inch) baking dish, spread the beef mixture evenly. Layer with cream-style and whole kernel corn.

Pro tip: For even layers, use a spatula to spread each ingredient smoothly.

Add mashed potatoes

Spread the mashed potatoes over the corn layers, smoothing the top.

Pro tip: Wet the back of a spoon to help smooth the potatoes.

Top with cheese curds

Sprinkle cheese curds evenly over the mashed potatoes.

Bake the casserole

Bake in the preheated oven for 30 minutes, until heated through and the top is lightly golden. Let rest for 10 minutes before serving.

Pro tip: For a golden brown top, broil for an additional 2-3 minutes.

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Tips & Tricks

Use fresh cheese curds for the best texture and flavour.
Ensure the mashed potatoes are smooth for a creamy top layer.
Let the casserole rest before serving for easier slicing.
For a golden top, broil the casserole for a few minutes at the end.

Frequently Asked Questions

Can I prepare Pâté Chinois in advance?

Yes, you can assemble it and refrigerate it for up to 24 hours before baking.

What type of cheese curds should I use?

Use fresh white or yellow cheese curds for the best texture and flavour.

How long should I bake Pâté Chinois?

Bake it for about 30 minutes at 180°C (350°F).

Can I freeze leftovers?

Yes, store leftovers in an airtight container and freeze for up to 2 months.

What can I serve with Pâté Chinois?

Pair it with a green salad or steamed vegetables for a complete meal.

Serving Suggestions

Serve your Pâté Chinois with Cheese Curds alongside a simple green salad or steamed vegetables for a balanced meal. The creamy, cheesy top pairs beautifully with a crisp white wine or a light red like Pinot Noir. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through. This dish can also be prepared ahead and refrigerated before baking, making it a convenient option for busy weeknights.