Paté chinois


When you get a North Canadian weather, eat like the Canadians. OK, it’s relatively hot here, but as it’s as cold inside the flat as outdoor, I need that.
The particularity of the paté chinois is the delicious layer of creamed sweet corn trapped between the meat and potatoes.


Our Daring Cooks’ December 2012 Hostess is Andy of Today’s the Day and Today’s the Day I Cook! Andy is sharing with us a traditional French Canadian classic the Paté Chinois, also known as Shepherd’s pie for many of us, and if one dish says comfort food.. this one is it!

Well, I have made 3 versions, the Canadian paté Chinois of this post and these 2 :

petits hachis parmentier France, (on 15th)
keftas Hassan Pasha Turkey,(on 17th)

Then some archive recipes in the same league :

from top, from left :
-veggie mix and fish pie (click here

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