Pate Chinois (or Shepard’s Pie as it is called in America) is a meal I grew up with in my French-Canadian family. It is easy to make, it is inexpensive, and it is delicious! As a child, my mother used to make it every week. Of course, as a child I used to complain about it, but when I went off to college and had to live on cafeteria food that is when I really started to appreciate it. After I graduated college and moved in with some roommates, I used to make it for them all the time because they loved it, too. And now, I make it for my family (although not every week). My 12-year-old loves it, but my 10-year-old and 7-year-old do not. Hopefully they will appreciate it once they are grown, too, and they’ll be making it for their own families. 🙂
Pate Chinois is a meal that can be easily customized. Some people add mushrooms, or tomatoes, or peppers, etc. My husband likes to add celery when he makes it. Here is my version:
- 5-6 Yukon Gold Potatoes, peeled and cut into quarters
- Salt & Pepper, to taste
- 2 Tablespoons butter (for mashed potatoes)
- 2-4 Tablespoons milk (approximately – for mashed potatoes)
- 1 pound grass-fed ground beef
- 1 can creamed corn
- 1 small onion, chopped
- 2 Tablespoons coconut oil or butter (for sauteeing onions)
- salt and pepper, to taste
- 1 tablespoons butter, melted (to top potatoes)
- Boil potatoes until fork-tender. Drain.
- Mash potatoes, salt and pepper (to taste), 2 Tablespoons butter, and milk with an electric mixer until creamy.
- In a large skillet, saute onion in coconut oil or butter until softened.
- Add ground beef to the skillet and cook until browned. Drain if necessary.
- In a 9×5 loaf pan, mix ground beef and onion mixture with creamed corn.
- Add potatoes on top of the ground beef mixture. Spread evenly until smooth.
- Brush melted butter over potatoes. Place in oven under broiler just until the top is lightly browned. Watch it carefully. This should only take a few minutes.