Pâté Chinois (Quebec Style Shepherd's Pie )
In Quebec, the classic Irish Cottage Pie (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.
What Does Pâté Chinois Mean?
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.)
Similar beef casseroles from around the world
This layered beef casserole concept pops up in a number of countries around the globe. If you like this recipe for Pâté Chinois, you have to give these similar dishes a try!
- Hachis Parmentier (French Beef and Potato Casserole)
- Cottage Pie (often called Shepherd's Pie, from Scotland)
And, probably the most unique, but no less tasty Pastel de Choclo (Chilean Beef and Corn Casserole).
Pâté Chinois (Quebec Style Shepherd's Pie)
Ingredients
For the Mashed Potatoes (Alternately, use 4 c of leftover, seasoned mashed potatoes, warmed and beaten until smooth.)
- 2 lbs potatoes, peeled and quartered
- ⅓ c milk
- 1 tablespoon salted butter
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
For the Dish
- 1 tablespoon salted butter
- 1 onion, diced
- 1 lb ground beef (90% lean)
- 1 teaspoon paprika
- 1 teaspoon thyme
- ¾ teaspoon salt
- 2 c sweet corn,* thawed if frozen
Instructions
- 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, 1 tablespoon butter, ¾ teaspoon 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 1 tablespoon 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. Add the paprika, thyme, and salt. Taste and adjust the seasonings as desired.
- 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 to create an even top crust.
- Place the dish in the oven and bake for 30-40 minutes, until the top is golden brown.
Notes
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- Potatoes Stroganoff by Cookin' Mimi
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
growing up, I was told that the "Chinois" is simply the yellow corn. When I mentionned that to my Son (trying to pass on the traditions), he said it was racist. The name was set a long time ago, don't shoot the messenger with your musket gun.
Oh how funny! Thanks for sharing!
My mom was french from Quebec city area,she made “Pate Chinois”
I never knew it be any other name until I started working & we had a cafeteria & they had Shepherd’s Pie one day,I asked someone,”what is Shepherd’s Pie”? Only to be told the ingredients,well it was a laugh,they said,”you don’t know what Shepherd’s Pie is.”? That is my story & I still make it the way my mom made it with cream corn & sometimes she used left over roast beef, she would grind up the meat with a hand grinder.
How fun! Thanks for sharing!
Thank you for posting this recipe! I grew up in Nebraska and it was a school lunchroom staple back in the '60's. It is good, plain food, absolutely delicious, and wonderfully easy to prepare!
Perfect comfort food! We hope you enjoy the recipe!
Absolutely perfect on the first try (love it when that happens!). Exactly what I was looking for! Fond memories of when my mom used to make this for me. I created a pin on Pinterest and make this at least once a month for my girls 🙂
So glad you enjoy it! It is definitely comfort food in our house!
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?
Correction: the French were not the ruling class, at the time they were an oppressed minority in Canada too, although numerically the majority in Quebec.
There was an expression widely accepted until recently, "on est nés pour un p'tit pain", "we are born for a small loaf of bread"...
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!