Traditional Québécois Pâté Chinois

Inspired by the Canadian Food Experience Project

IMG_2255Hands up. How many Canadian people have heard of one of our Canadian iconic dishes: Traditional Québécois Pâté Chinois? Me, either. Yet, it has become very obvious that if one spends anytime in Quebec or with a French Canadian family, they will know this dish. Our French Canadian food culture is vast and rich, yet I haven’t experienced much of it as a prairie gal my entire life.


However, I yearn to understand what home tastes like in French Canada, too. After all: I am Canadian. I must experience as many fundamental aspects of Canadian food culture as possible. Participants shared their most cherished Canadian food recipes in The Canadian Food Experience Project: Challenge Four and Lindsay Wells of The Kitchen Witch shared a captivating story of living with a family in Quebec and loving Pâté Chinois. What was it? Isabelle and GG and Nathalie (Francophone participants of The Canadian Food Experience Project) had also written about it within their project posts, in passing, so I had “heard” of it. Chinese Pie. Chinese Pie? There is more than a little somethin’ somethin’ lost in that translation! The short version: it is a version of our Canadian iconic dish: Shepherd’s Pie.IMG_2285The longer version: cooks for the Chinese railroad workers in Quebec would make this dish as it was tasty, economical and easy to make for a crowd. It was favoured by the immigrants, and as the railroad was completed, and the people moved on and found their place within new communities, this recipe kept rearing its head and became known as “Chinese Pie” or Pâté Chinois. The Canadian prairie version of Shepherd Pie is quite different. Much the same, but quite different.IMG_2239Different because Shepherd’s pie is a dish that creatively uses leftovers from the meal the day before: roasted meat layered with leftover vegetables and topped with a mashed potato crust. The strong British influence across Canada had most households having roast meat for dinner on Sundays that left plenty of boiled potatoes to mash, meat to mince and mix with the gravy and vegetables to layer in between the two. Interestingly, we rarely had it at home as my mom never had enough leftovers. I had it at the neighbours a few times, or saw it in restaurants. Nostalgia changes things. Nowadays families do make Shepherd’s Pie from scratch and it has become the star of the table, instead of a remodel of the leftovers from the night before. IMG_1920This is a simple dish. Excellent ingredients are key. Lean, grass-fed, know-your-farmer hamburger is the only beef for any home cook these days. I usually use fresh garlic, but there is a time and a place for powdered garlic, and this seemed like one of them.IMG_1928Meat is browned. Vegetables are chopped. Pan is de-glazed with wine in the meat, and again with wine in the vegetables.IMG_1931 IMG_1932 IMG_1935From a trip to California last year, above. Meat and vegetables tossed together.IMG_1937

Fresh sweet corn stripped from the cobs and sautéed in butter with fresh thyme, then creamed.

IMG_1917IMG_1948IMG_1944IMG_1949IMG_1953 IMG_1955

Corn could be layered or added to the mix. While peas or peas and carrots are the vegetables in the classic Shepard’s Pie, it is corn that is the characteristic vegetable in Pâté Chinois. Usually, creamed corn.

IMG_1956Lindsay added oven roasted tomatoes to her recipe, instead of ketchup, as is tradition. I did, as well. But, as my oven roasted tomatoes are roasted for a day, sometimes, two, they overpowered the dish and it was not tasty, at all. Lesson learned. Take two: my homemade ketchup. I made the best homemade ketchup and it was perfect for this recipe. Heinz would have made the meat sweet. If that is what one is used to, it would be scrumptious. The flavour of this dish with my homemade ketchup and these gorgeous fresh ingredients was all I could have hoped for: home food at its best. A snuggly hug.

IMG_2196 IMG_2199 IMG_2203 IMG_2204 IMG_2205 IMG_2207The potatoes were cooked just right and riced.IMG_2212Freshly grated Parmesan makes all the difference.IMG_2213I like a lot of pepper, and it is still hard to taste, but so important to get potatoes seasoned properly. And that is what proper seasoning is. One should not taste with the salt or the pepper. The flavour of the food should (not-so-simply) be significantly enhanced.IMG_2220 IMG_2224Perfect for slathering over the meat layer. Which, I must add, contains very little meat and a lot of economic nutrients.IMG_2226 IMG_2227The sun was setting, but is this not gorgeous in its simplistic glory?IMG_2229 IMG_2231Where is the glory in this dish? It is really in the story. It is with the memory each person holds of the family around the kitchen table sharing stories of the day, giggling, and digging in, bite after bite, year after year. The taste and texture of this dish is worked into the vivid memories of a happy family life. That is where the glory is.IMG_2258 IMG_2239That is why  Pâté Chinois is an iconic Québécois dish, just as Canadian Shepard’s Pie.IMG_2244  IMG_2257Thank you for the motivation and inspiration, Lindsey. Now, would my French Canadian readers please chime in and let the discussion begin. Whose mother’s is the best? How do you make Pâté Chinois at your house?

5.0 from 1 reviews
Traditional Quebequois Pâté Chinois
Prep time
Cook time
Total time
This is a traditional Québécois dish similar to Sheppard's Pie that is true home food inside of every French Canadian home. Each has their own version, of course!
Recipe type: Main: Casserole
Cuisine: French Canadian
Serves: 8-10
  • 1 pound organic, grass fed, know-your-farmer ground beef
  • 1 tablespoon garlic powder
  • ½ cup wine
  • extra virgin olive oil (amounts within instructions)
  • ½ cup each diced zucchini, chopped onion, diced red pepper, diced button mushrooms
  • 4 ears fresh corn
  • 3 sprigs of fresh thyme
  • 3 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 cup whole milk
  • 1 cup homemade ketchup (recipe here)
  • 1.3 kilo potatoes, boiled and riced
  • 100g Parmesan cheese, freshly grated
  • ⅓ cup butter
  • salt and freshly ground pepper (amounts within instructions)
  1. Brown one pound of extra lean ground beef in a large non stick skillet with 2 tablespoons of olive oil and a half teaspoon each salt and pepper and the garlic powder; add half of the wine to the bottom of the pan with the beef to de-glaze the pan
  2. Boil the potatoes at the same time, watching carefully to ensure they are cooked properly (instructions follow)
  3. Remove beef; in the same pan, sauté onions, mushrooms, zucchini, and red pepper over medium high heat in 1 teaspoon of extra virgin olive oil until the onions are soft and translucent and the mushrooms begin to release their water; season with ¼ tsp each salt and pepper
  4. De-glaze the pan with the remaining wine; simmer until the alcohol has evaporated and set aside
  5. Add the ground beef back into to the pan and stir to combine
  6. Meanwhile, remove the kernels from four ears of fresh corn, add the tiny leaves from the 3 sprigs of fresh thyme; sauté for 8 minutes in 2 tablespoons of butter over medium heat, stirring well; add ¼ teaspoon freshly ground pepper and ½ teaspoon of salt with a tablespoon of all purpose flour and continue to sauté another minute
  7. Add the cup of milk over medium heat; stir until thickened
  8. Preheat the oven to 350°F
  9. Combine the corn mixture with the meat mixture; add the one cup of homemade ketchup (or oven roasted fresh tomatoes)
  10. Pour into a 9 x 13 oiled baking dish
  11. Boil potatoes in their skins until tender; using a potato ricer, rice into a bowl
  12. Add the freshly grated Parmesan cheese, ½ teaspoon freshly grated pepper and ⅓ cup soft butter; using a wooden spoon, mix to combine well
  13. Spread evenly over the ground beef and vegetables with an off-set spatula; poke holes into the surface to allow steam to excape
  14. Bake in a 375°F oven for 50 minutes, until bubbly and golden
Instructions for Potatoes
  1. Clean potatoes, leave whole (select ones similar in size so they will cook at the same rate)
  2. Place into medium stainless steel pan with tight fitting lid; cover with water
  3. Add 2 teaspoons of salt to the water; turn the burner on high and bring to a boil
  4. Reduce heat to medium-low; cover with a lid
  5. Cook gently boiling water until tender, about 20 minutes for smaller new potatoes
  6. Drain the potatoes in a colander; cool to touch and rice, one at a time
Some people will layer meat with the vegetables on the bottom, then the corn, topped with the potatoes and dusted with paprika.
My homemade ketchup is not as sweet as commercial ketchup which is often used in traditional home recipes.



  1. Germaine says

    Being French Canadian this is one dish I plan on making I do know it is a dish that Peter will enjoy It has everything he loves. I will use beef broth instead of the wine, one thing I have never use to cook with and our home is none alcohol also.

    • Valerie Lugonja says

      Beef broth is an excellent idea! Did you have this as a child and was it similar to this recipe, Germaine?

      • Christina torino says

        I am Quebecoise, and I have to say this recipe , although looks amazing, is not at all traditional style pate chinoise.

        • Valerie Lugonja says

          Will you share your traditional style pate chinoise with us? I would LOVE to try it!

          • JenL says

            I agree with Christine, this is not traditional. In it’s most simplistic forme Pâté Chinoise is “Steak (beef), blé d’Inde (corn), & pâtates (potatoes). These ingredients are layered in that order and in my experience it’s usually ground beef, canned or fresh but not creamed corn, and potatoes mashed with an egg yolk in them. My family has always put condensed cream of mushroom soup in with the beef, but I’ve had other versions made with beef consommé, sour cream, or nothing at all mixed into the beef.

            • Valerie Lugonja says

              Thank you EVER so much for the clarification. It sound delicious and so much like our Sheppard’s pie it is almost scary. Pretty much the same, just exchange the corn for the peas, but love the idea of the yolk in the potatoes. I will have to definitely try this.

  2. says

    I like your version Valerie with all of its fresh veggies. I have always made it with creamed corn since that what I was taught, but they don’t call it “pate of my house” for nothing.

    • Valerie Lugonja says

      Well, I think that was what Lindsay’s version was made with, too – creamed corn… so she made the creamed corn fresh…

  3. says

    Your recipe is so different that what my family, friends make. We don’t include all these vegetables but use corn only. We usually brown the meat, top it with the corn and then the last row is mashed potatoes. It sounds like a good recipe that you have developed :)

    • Valerie Lugonja says

      Hi, Helene,
      To me, I only used corn, too. The aromatics flavour the meet, and you don’t use them? Interesting. How about the ketchup or any sauce on the meat? Just the corn, potatoes and meat? Seasonings? I researched this recipe and there are as many varieties as there are mothers that make it, but how you have it seems to be the most classic elements across all recipes I found. No doubt about that.

      • says

        We don’t brown the meat with onions, salt and pepper. Top with corn and mashed potatoes. That is how almost all families do it in Québec. It’s very popular in Québec. Some people will put ketchup on top to eat it, some don’t.

    • cart lambert says

      This sounds wonderful and delicious but it is definitely not traditional Chinese pie. If you think that a wife in the old times would go through all that trouble to make a meal, have another think coming.

      • Valerie Lugonja says

        If you have a recipe for your traditional pie, please do share it! That’s what this is all about. Interestingly, people say the same thing these days: If you think I am going to do all of that to make a meal, you are nuts!” Yes, many do. Many more do not, of course – which may well be your point. Would love to know your recipe!

  4. green_sleeves says

    LOL, I’d rather take the time to make a simple dish more flavourful than simply browning beef, cover with corn and layer with mashed potatoes. Can anyone really call that a ‘recipe’.

    • Valerie Lugonja says

      Hey, Green_sleeves,
      Thanks for Chiming in.
      Controversial topic here – but there must be flavour as the dish is a Canadian Staple… I hope for more authentic feedback and some complete recipes to try.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: