Paté Chinois (French Canadian Shepherd's Pie)

4.99 from 51 votes

Paté Chinois (French Canadian Shepherd's Pie)

Pâté Chinois is a cherished French-Canadian classic, beloved for its comforting trio of minced meat, corn, and a layer of creamy mashed potatoes. This twist on Shepherd’s Pie is a hit with both kids and adults, bringing warmth and smiles to the dinner table with every bite.

Course Main Course

Cuisine Canadian, French Canadian, Quebecoise

Keyword beef, canadian, casserole, corn, mashed potato, pate chinois, shepherd's pie

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 651kcal

Author Marie Breton

Equipment

1 pyrex rectangle shape or large oval casserole.

Ingredients

Meat Layer *Bottom Layer

500 g minced beef
500 g minced pork
1 onion finely chopped
1 garlic clove finely chopped
2 tbsp olive oil or butter
salt and pepper

Corn Cream *Middle Layer

600 g corn kernels
1 tbsp cream cheese
1 tbsp cream

Mashed Potatoes *Top Layer

6 potatoes large ones
50 g butter
400 ml milk
⅓ tsp nutmeg *optional
parmesan to taste
paprika Smoked Spanish (Pimenton de la Vera)
salt and pepper

Metric - US Customary

Instructions

Start by peeling and cutting the potato in four to cook faster, and add in a pot of cold water and bring to a boil; let cook until tender, about 15-20 minutes.
Cut the onion and garlic and cook with olive oil in a skillet at medium-low heat to soften them, about 10 minutes.
Bring the heat to medium-high heat and add more oil and the minced meats. Cook until brown for about 5-6 minutes, then transfer to the Pyrex or casserole.
Make a corn cream with one corn can, the cream cheese and cream, and blend it.
Add the corn cream and the rest of the corn on top of the minced meat layer.
Once the potato is tender, discard the water, add the butter, milk, nutmeg, salt and pepper, and mash it until thickly mashed (no purée, please).
Add the mashed potato layer gently to the corn layer and spread to cover the surface.
Add a bit of parmesan or cheese of your choice on top.
Cook in the oven at 200°C (400°F) for 25 minutes or until the top is golden.
Take out of the oven, add a sprinkle of paprika and salt, and let it rest for 5 minutes before serving.

Video

Notes

Serve with gketchup or mustard.

Nutrition