Pâté Chinois (Quebec Style Shepherd’s Pie)
Home cooking
Level the meat and corn before spreading the potato layer so each portion has all three. Use the back of a spoon to leave ridges that brown on top.
- Servings (recipe yield)
- 6-8 servings
- Prep time
- 20 min
- Cook time
- 40 min–1 hr
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 1½ lb of potatoes or around 6 big one, peeled and diced
- 2 tbsp butter
- ½ cup milk
- 1 tsp herbs de Provence or dried parsley
- (optional) ½ cup of strong cheddar cheese, grated
- Pinch of nutmeg
- Paprika
- 1 tbsp butter
- 1 lb ground beef
- 1 onion, diced
- 1 tbsp soya sauce
- 1 tbsp herbs de Provence
- 1 tsp Worcestershire sauce
- 1 small can (around 14oz) of whole kernel corn
- 1 small can (around 14oz) of cream style corn
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot of salted water, cook the potatoes for 20-30min or until tender. Drain.
- Add the butter, the milk, the herbs, the nutmeg and mash the potatoes with a masher or an electric mixer. Gradually add the cheese. Season with salt and pepper and set aside.
- In a pan at medium-high heat, brown the onion in the butter and cook the beef until golden brown. Add the herbs, the Worcestershire and the soya sauce and cook it for another 2min. Set aside.
- In a 6-8 inch baking dish, press the meat into the bottom. Evenly cover with the whole kernel corn, the cream corn and finish with the layer of mashed potatoes.
- Sprinkle some paprika to taste.
- Bake it in the oven for 20-30min.
- (Optional) Finish the cooking under the broiler for no more than 2min.
- Serve with ketchup on top and with marinated beets on the side.
Source: Public Domain Recipes · julien · Recipe source · Public-domain source license