Pâté Chinois (Chinese Pie) is a traditional French Canadian main course, and is often served during the cold months of the year. It is typically served with pickled beets.
"The dish as assembled should have three distinct layers somewhat like a Lasagna ."
(Mix 1/2 cup grated Parmesan cheese with potatoes, or place shredded sharp cheddar cheese on top of potatoes before cooking.)
8 med fresh whole white potatoes
2 lbs ground beef
1 small yellow or Spanish onion, chopped
1 small green bell pepper, chopped
1 (15oz) can whole kernel corn, drained
1 (15oz) can creamed sweet corn with sauce
2 T butter
1/2 cup milk
salt and pepper
Sliced Pickled Beets, chilled
Boil potatoes in lightly salted water until soft, drain. Mash potatoes, adding 2 T butter and just enough milk to achieve a spreadable consistency. Set aside.
Brown ground beef with onions and peppers. Drain fat and put ground beef mixture in bottom of casserole dish.
Mix creamed corn and whole kernel corn and spread over beef.
Spread the mashed potatoes across the top to form a 'crust'. Lightly sprinkle with paprika, and salt/pepper to taste, and make tracks with a fork, if desired.
Bake uncovered at 400F until the potatoes are golden brown. (approximately 30 minutes)
Serve hot with a generous portion of sliced chilled pickled beets.