Shepherds Pie Quebec Style Pate Chinois Recipes
PATE CHINOIS
Pate Chinois is similar to the British recipe Shepherd's Pie, but it's from the Quebec region of Canada. Pate Chinois translates to 'Chinese Pie', though it's not completely certain why it adopted that title. Some claim that it's because Chinese cooks introduced the recipe during the building of the railroads in North America...
Provided by Vickie Parks
Categories Casseroles
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°F.
- 2. In a skillet, cook the beef, veal and pork together until no pink remains, about 6 to 8 minutes. Drain; set aside.
- 3. In a large pot with water, boil potatoes until soft, about 15 to 20 minutes. Drain, then mash potatoes with salt, pepper, milk, and butter. Set aside.
- 4. While potatoes are cooking, place cooked meats in an even layer at the bottom of a 9-inch baking dish (with at least 2 inch high sides). Spread creamed and kernel corn over the meat layer.
- 5. Spread the mashed potatoes over the corn layer. Dot with butter, if desired. Bake in preheated oven for 45 minutes. Let stand 20 minutes before serving.
FRENCH STYLE PATE CHINOIS
I like this dish because it is easy to prepare and it can be frozen. My mother used to serve this dish with a pie crust covering the top but I prefer without.
Provided by Y Franche
Categories Meat
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and cook the potatoes, mash, adding milk and butter (I whip the potatoes for smoother consistency) Set aside.
- Chop onion and cook with the ground beef until done and spread evenly in the baking dish.
- Pour the cream corn evenly over the ground beef, and pour the kernel corn evenly over the cream corn.
- Last but not least, spread the mashed potatoes evenly for the last layer.
- Dot the top with butter, and sprinkle paprika evenly over this.
- Bake at 350 degrees for 45-60 minutes.
- As an added variety, shredded cheddar can be sprinkled on as a topping.
- This dish freezes very well.
SHEPHERD'S PIE (PATE CHINOIS)
This is the my family's French Canadian version of Shepherds pie, which we call Pate Chinois. It's easy to make, cheap and very delicious. Serve with a nice loaf of crusty bread.
Provided by Nat Da Brat
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes.
- Mash potatoes, add a little butter and milk, (a little lumpy and not too creamy) salt and pepper.
- Brown ground beef (drain if necessary), add mushrooms and onion and cook till a bit tender.
- Sprinkle a little soya sauce on ground beef mixture (about 1-2 tblsp), and pepper.
- Put ground beef in bottom of roasting pan.
- Then the cream corn.
- Next the can of kernel corn.
- Finally the mashed potatoes.
- Brush the top with a little melted butter Bake at 375 for about an hour, or until the potatoes are golden brown.
- Remove from oven and sprinkle with parsley.
- I like to put a little soya on my serving.
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3.5/5 (6)Category MainCuisine French CanadianTotal Time 1 hr 20 mins
- Brown one pound of extra lean ground beef in a large non stick skillet with 2 tablespoons of olive oil and a half teaspoon each salt and pepper and the garlic powder; add half of the wine to the bottom of the pan with the beef to de-glaze the pan
- Boil the potatoes at the same time, watching carefully to ensure they are cooked properly (instructions follow)
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- Peel and chop the onion and carrot finely. Heat the oil in a large fryingpan or saucepan, add the onion and cook until translucent. Add the minced beef and sauté using a wooden spoon break up the mince. Cook until browned and stir in the flour, and cook for one minute.
- Peel the potatoes, chop into quarters and place in a medium saucepan with cold water just covering. Add a little salt to the water and bring to the boil. Reduce the heat and simmer for 15 to 20 minutes or until the potatoes are tender. When potatoes are cooked, drain well, and ash the potatoes with one tablespoon of butter until the potato is very creamy. Add milk, cream, and seasoning to taste. You may use a potato masher or a Kitchen Aid mixer with the whisk attachment.
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- 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 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 1 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. Add the paprika, thyme, and salt. Taste and adjust the seasonings as desired.
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