Pâté Chinois (French-Canadian Shepherd’s Pie)
Pâté chinois is a classic French-Canadian casserole made with layers of seasoned ground beef, corn, and creamy mashed potatoes baked until golden on top. This simple, hearty dish is a New England favorite with French-Canadian roots.
Ingredients
For the Potatoes:
- 2 pounds potatoes Russet or Yukon Gold
- 1/4 cup milk
- Salt and pepper to taste
For the Meat Layer:
- 1 tablespoon butter
- 1 medium onion chopped
- 1 pound lean ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground black pepper
- 1/4 cup water
For the Filling:
- 2 cups corn fresh, frozen, or canned, drained
Instructions
Cook the Potatoes
- Scrub the potatoes and peel if desired. Cut into chunks and place in a medium saucepan. Cover with water by 1 to 2 inches.
- Bring to a boil over high heat, then reduce to a steady boil and cook until fork-tender, about 20 to 25 minutes.
Prepare the Beef Mixture
- While the potatoes are cooking, melt the butter in a skillet over medium heat. Add the onions and sauté until softened and lightly browned, about 5 to 7 minutes.
- Increase the heat to medium-high, then add the ground beef, salt, pepper, and allspice. Cook until the beef is browned, breaking it up as it cooks, about 5 to 7 minutes.
- Add the water to deglaze the pan, scraping up any browned bits. Simmer briefly, then remove from heat.
Mash the Potatoes
- Drain the potatoes and return them to the pot. Add the milk, salt, and pepper to taste. Mash until smooth and fluffy.
Assemble the Casserole
- Preheat the oven to 350°F.
- Spread the beef mixture evenly in a 2-quart or 9×9-inch baking dish. Add the corn in an even layer.
- Spread the mashed potatoes over the top and smooth evenly. Use a fork to create ridges on the surface.
Bake
- Bake for 30 minutes, until heated through.
- Move the oven rack closer to the broiler and broil for 4 to 5 minutes, or until the top is lightly browned. Watch closely to prevent burning.
Serve
- Let the casserole rest for 5 to 10 minutes before serving.
- Serve warm, with ketchup and a side of pickled beets or piccalilli for a classic New England pairing.
Notes
Russet potatoes will give a fluffier topping, while Yukon Gold potatoes create a creamier texture.
Whole kernel corn adds texture, while creamed corn creates a softer layer.
For extra flavor, add a splash of Worcestershire sauce to the beef mixture.
Nutrition
Serving: 1portionCalories: 420kcalCarbohydrates: 35gProtein: 22gFat: 20gSodium: 450mgFiber: 4gSugar: 5g
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