In Quebec, the classic Irish Shepherd’s Pie takes on a new name: Pâté Chinois. But, don’t let the name or simple ingredients fool you. It is still an incredibly easy and tasty comfort-food casserole.
Growing up, I loved when my mom would make Pâté Chinois. It had been a staple in her household growing up, and it became a staple in ours. I loved hearing her pronounce the French Canadian name too. It reminded me of when we would stay at her parent’s house, and I would listen to my grandparents speaking French to each other in the early morning before we all got out of bed.
Pâté Chinois: A Unique Name
Growing up, the meaning of Pâté Chinois was a bit lost in translation for us. No one in our family really knew why the French Canadians called their version of Shepherd’s Pie Chinese Pie.
It was simply what it was called.
To me, that three-layered casserole was synonymous with Shepherd’s Pie. And, I had never heard of using any other vegetable in Shepherd’s Pie besides corn. Needless to say, when my college roommates introduced me to strange vegetables like carrots and peas in Shepherd’s Pie, I was one confused cookie.
But, after doing a bit of digging into my grandparent’s French Canadian heritage and into traditional Quebecois food, I finally found the answer to my questions.
Cooks for the Chinese railway workers in the 19th century came up with this dish as a variation on Shephard’s Pie because it was an economical way to feed all the workers. Apparently, Canadians liked it so much, it stuck around and became the national dish of Quebec.
Our Pâté Chinois Recipe
Traditionally, Pâté Chinois is made using canned creamed corn, however, my Grandmother was not a fan of creamed corn, so she would use fresh corn instead.
That version is what has been passed down in our family, and it’s the one we’re sharing with you today. But, if you’d like to try it using creamed corn, I’d suggest making your own creamed corn, rather than using the canned version. (It’s actually quite easy.)
In Quebec, the classic Irish Shepherd's Pie takes on a new name: Pâté Chinois.
Yield: 1 (8x8) pan. (Double the recipe to fill a 9x13 baking dish.)
- 2 lbs potatoes, peeled and quartered
- 1/3 c milk
- ½ Tbsp salted butter
- ¾ tsp salt
- ¼ tsp garlic powder
- 1/8 tsp ground black pepper
- ½ Tbsp salted butter
- 1 onion, diced
- 1 lb ground beef (90% lean)
- 1 tsp paprika
- 1 tsp thyme
- ¼ tsp salt
- 2 c sweet corn,* thawed if frozen
- Preheat the oven to 350F.
- Put peeled and quartered potatoes into a medium soup pot and cover with water. Bring to a boil and simmer for 15-20 minutes, until the potatoes are very tender. Drain and add the milk, ½ Tbsp butter, ¾ tsp salt, garlic powder, and black pepper. Beat using an electric hand mixer to achieve very smooth and fluffy mashed potatoes. (If using leftover mashed potatoes, beat them to create a smooth texture, adding a splash of milk if necessary.) Set the potatoes aside.
- In a large skillet, heat ½ Tbsp butter. Add the diced onion and sauté over medium-high heat until the onions are golden, 3-5 minutes. Add the ground beef and brown the beef until it is cooked through.
- Pour the onion and beef mixture into the bottom of a greased 8x8 baking dish. Evenly distribute the corn over the meat. Finally, dollop the potatoes over the corn, spreading them even to create a top crust.
- Place the dish in the oven and bake for 30-40 minutes, until the top is golden brown.
*To make the dish more authentic, use 2 c of creamed corn. You can make your own using THIS RECIPE.
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My mother always added beef gravy to the beef and used canned sweet corn rather than creamed corn. It was simply delicious. We’re from Vermont and the Quebec version made it across the border.
Thanks for sharing Michael. Sounds delicious!
Thanks so much for the backgrounder on Pâté Chinois.
I had no idea where the term Pâté Chinois originated.
I’m down on the idea of using creamed corn (homemade could be just fine).
All my french canadian ancestors (and yes, they were ALL from canada), were well aware of this dish that essentially was the recipe that you defined. It’s still a favorite of mine.
Thanks Robert! We hope you enjoy it!
The poor Irish indentured servants, one of the oppressed but founding groups of Quebec, were cooking for for Chinese rail workers, who were essentially also slaves at the time. The ruling french did not notice or understand other cultures, and so when they saw Chinese slaves eating Irish made food they decided it must be an asian dish, and the inaccurate colonial slaver name persists to today, but only in Quebec.
Isn’t it so interesting to learn the history of how dishes get named and how those names stick?
That layer of potatoes looks incredible! And corn is the best “vegetable” out there anyway. But I would be intrigued to trying it with creamed corn.
Sweet corn is the best! One of these day’s we’ll try it with creamed corn. Since learning that you can actually make homemade creamed corn, I like it so much more!
I use one can cream corn and one can while kernel corn
This brings me back big time Sarah! We too are french and it’s been a staple in our home all of our years, still is, I’ve even made it with ground chicken too! Thanks for bringing me back to my childhood!
I’m so excited to hear that Tammi! Now I want to try it with ground chicken!
I love reading every one story and seeing similarities with mine even from different parts of the world. Shepherd’s Pie reminds me of my childhood in England. I loved learning about the French influences too. It is a small world after all.
It is such a small world. Food really does connect us all! 🙂
Will save this recipe for a snowy, cold day — looks great! Cathy from Delaware Girl Eats
This is definitely the perfect snowy day dish! Enjoy!
I love your recipe. I have never made Shepards Pie.
You should Jennifer! It’s such a great, comforting dish!
That’s really interesting to find out the background to the name! I love fresh corn and can see why your family uses it! Yum!
The sweet corn adds a really nice dimension to the dish!
I’ve seen this with all sorts of stuff – most commonly green beans, in the American version. I use it as a “use whatever vegigies are handy” dish – always onions and mushroom, sometimes corn or beans. Always wonderful.
I bet it would be great with green beans and mushrooms!
What wonderful comfort food! Bill would love this version—I’ve always used mixed vegetables, but corn would work wonderfully all by itself 🙂
It really does, especially if you use sweet corn!