Pate chinois is Qubecs version of the comfort food classic, shepherds pie. Weve taken the traditional pie ingredients and layered them into crispy potato skins. Though delicious on their own, these twice-baked boats pair nicely with chili sauce, ketchup or sour cream. Serve two as a main, or one as a side dish.
Directions for: Twice-Baked Pate Chinois Potatoes
Ingredients
4 russet (baking) potatoes, scrubbed
cup whole milk, divided
tsp salt, divided
2 Tbsp unsalted butter
1 onion, diced
lb(s) ground beef
1 clove garlic, minced
2 tsp apple cider vinegar
⅛ tsp ground black pepper
⅛ tsp ground cloves
1 cup fresh or frozen corn niblets
cup finely chopped fresh parsley, more for serving
⅛ tsp smoked or mild paprika
Directions
1. Preheat oven to 400F. Line potatoes on a baking sheet, prick with a knife in a few placed and bake for 45 minutes to 1 hour, or until tender throughout when pierced with a knife. Cool to room temperature.
2. Halve potatoes lengthwise, and scoop out most of flesh. Add flesh to a food processor or bowl to mash. Blend or mash with 1/4 cup milk and 1/4 tsp salt. Reserve.
3. In a large high-sided skillet or large nonstick pan, heat butter over medium until foamy. Add onions and cook until brown, about 5 minutes. Add beef, garlic, remaining 1/4 tsp salt, pepper and cloves, and cook, breaking up large pieces, until beef is cooked through and brown, about 10 minutes.
4. Remove skillet from heat and stir in remaining 1/4 cup milk and corn niblets.
5. Preheat oven to 350F. Add potato skins hollow side up in a 9x13-inch glass or ceramic casserole dish.
6. Divide filling into potato skins and pipe or dollop on potato mixture on top. Sprinkle potatoes with paprika.
7. Bake for 25 to 30 minutes, until filling is bubbling. To brown top, broil briefly (about 2 minutes). Serve warm.
Source and Credits
Recipe courtesy of Allison Day
See more: Bake, Beef, Comfort Food, Herbs, Main, Potatoes, Great Canadian Cookbook