Pâté Chinois Recipe: Quebec French-Canadian Shepherd’s Pie

Instructions

1. 1

   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.

2. 2

   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.

1. 3

   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.

1. 4

   Preheat the oven to 190°C, 375°F or gas mark 5.

2. 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.

3. 6
   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!