Pâté Chinois (Quebec Style Shepherd's Pie)
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. Cook time remains the same.)
Servings: 5 people
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
*To make the dish more authentic, use 2 c of creamed corn. You can make your own using THIS RECIPE.