Pâté Chinois - Quebec Shepherds Pie
Pâté chinois, literally translated as "Chinese pie," is commonly called shepherd's pie in English. This French Canadian dish is made from layered ground beef on the bottom, with corn and mashed potatoes on top.
Servings: 4
Calories: 577kcal
Ingredients
- 1 medium onion
- 1 carrot
- 1 tablespoon vegetable oil
- 1 pound ground beef, lean
- 2 tablespoons flour
- 1 tablespoon tomato sauce, ketchup
- 0.5 to 1 tablespoon Worcestershire sauce, Lea & Perrins
- 0.5 cup peas, frozen
- 1 cup corn kernels, frozen
- 1 medium bay leaf
- 0.25 teaspoon dry thyme
- 0.25 teaspoon dry basil
- 1 cup beef stock
- 4 large potatoes
- 1 tablespoon butter
- Salt and pepper, to taste
- 0.5 cup milk
- 0.5 cup cream
Instructions
Cook the Meat
- 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.
- Add the tomato sauce, Worcester sauce, finely chopped carrot, peas, corn, and herbs. Stir thoroughly to combine. Gradually add the stock and bring to the boil. Reduce the heat and cover, simmering for 10 to 15 minutes. Add salt and pepper to taste. The mixture should be quite thick. Remove and discard the bouquet garni or whole bay leaf and set mixture aside.
Make the Mashed Potatoes
- 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.
Assemble and Bake:
- Preheat the oven to 190°C, 375°F or gas mark 5.
- Spoon the mince mixture into a pie dish, cover the creamy mashed potato over the mince. Sprinkle grated cheese on top if desired and bake for 15 to 20 minutes or until golden.
- This dish can be made using left-over meat if desired and many additions may be added, such as seasonable vegetables, garlic, herbs, etc. So the number of variations to this recipe is virtually endless!
Notes
Pâté chinois believed history and cultural references:
- Pate chinois does not come from China; most sources will say it comes from Chinese people who were working on railway construction in the 19th century. It is either the Chinese cooks, hired by railway companies, who were making such a dish because it was cheap and that was all they had at hand to cook with, or because that's what the Chinese worker used to eat, for the same reasons. Railways at that time were not only built in Quebec, but a lot of people from Quebec went to work on the railways in other parts of Canada and, mostly, in the north-east part of United States. They probably brought the recipe back home.
- In the Quebecois humorous television program La Petite Vie, pâté chinois is used to show one of the character's (Therese) profound lack of common sense as she regularly fails at preparing it, for example, by laying the three ingredients side by side instead of layering them or forgetting to mash the potatoes.
- La Petite Vie was first a stage sketch of the comedy duo Ding et Dong, formed by Claude Meunier and Serge Theriault, and later a hit Quebec television sitcom from 1993 to 1999.
- The stories of La Petite Vie, sketch and television show, revolving around the strange couple known as Papa and Maman (Quebec Joual for dad and mom). The memorable for the pillow talk scenes with the beds comically placed straight up so the actors, seemingly laid on the bed but still standing, would be visible to the theater public. This would be kept in the sitcom, where the context made it even more surreal. While the sketch only featured the couple, the sitcom introduced a vast array of relatives, creating a caricature of the Quebecois working class family, a very bizarre but endearing one.
Cooking Tips for Pâté Chinois – Quebec Shepherd’s Pie
- Use Lean Ground Beef: For a healthier version of Pâté Chinois, use lean ground beef or substitute with ground turkey or chicken. This will give the dish a lighter texture and flavor.
- Make Smooth Mashed Potatoes: For the creamiest mashed potatoes, be sure to drain the potatoes well after boiling. Use a potato masher or an electric mixer for a smooth, fluffy texture.
- Add Flavorful Herbs: Experiment with herbs like rosemary, parsley, or thyme to elevate the flavor of the filling. Adding fresh herbs can give the dish a more vibrant taste.
- Customize the Filling: Feel free to add other vegetables like peas, carrots, or even mushrooms for extra depth. This dish is very versatile, and the more veggies, the better!
- Layering is Key: Make sure to layer the beef mixture evenly at the bottom of the dish and spread the mashed potatoes over the top for a uniform texture and even baking.
- Golden Crust: To get a golden, crispy top, broil the Pâté Chinois for the last 2-3 minutes of baking. This step will give the mashed potatoes a beautiful golden crust.
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