Entree: Canada – Quebec – Pate Chinois (Shepherd's Pie)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 55 min

Additional 5 min

Total 1 hr 25 min

Ingredients

- 1.5 lb (680 g) ground beef
- 1 medium onion, approx. 6 oz (170 g), chopped
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 tsp (1.5 g) garlic powder
- 1 can (14 oz/397 g) creamed corn
- 2 lb (900 g) Yukon Gold or Russet potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 4 tbsp (60 g) unsalted butter, divided
- 1/2 cup (120 ml) whole milk (or milk of choice), warmed
- 1/4 cup (60 ml) sour cream or plain yogurt (optional for creamier mash)
- 1/2 tsp (2.5 g) ground white or black pepper for potatoes
- 1 tsp (5 g) kosher salt for potatoes (adjust to taste)
- 1 cup (100 g) shredded cheddar cheese (optional, for topping)

Instructions

Short Description:
A classic Quebec comfort-food casserole of seasoned ground beef topped with a layer of creamed corn and a thick blanket of buttery mashed potatoes, baked until golden and bubbling. Simple, hearty, and traditionally served as a family main course.

Regional Notes:
This Quebec variation is defined by the distinct three-layer assembly — seasoned ground beef, creamed corn (not just whole-kernel corn), and mashed potatoes — rather than the mixed meat-and-vegetable filling common to British shepherd's pie. Using canned creamed corn and a straightforward beef seasoning keeps it true to home-style Quebec preparations.

1. Preheat the oven to 375°F (190°C). Lightly butter or oil a 9x13-inch (23 x 33 cm) baking dish.
2. Start the mashed potatoes: place the peeled, cut potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat; reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.
3. While potatoes cook, heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened and translucent, 4–5 minutes.
4. Add the ground beef to the skillet with the onion. Season with 1 tsp (5 g) kosher salt, 1/2 tsp (2.5 g) black pepper, and 1/2 tsp (1.5 g) garlic powder. Brown the beef, breaking it up with a spoon, until no pink remains, about 6–8 minutes. Drain excess fat if necessary.
5. Stir the Worcestershire sauce into the cooked beef, taste and adjust seasoning. Remove from heat.
6. Drain the cooked potatoes well and return them to the pot. Add 3 tbsp (45 g) butter, warmed milk, and sour cream if using. Mash until smooth and creamy; season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper (adjust to taste). Keep warm.
7. Assemble the Pate Chinois: spread the cooked ground beef in an even layer in the prepared baking dish. Spoon the can of creamed corn evenly over the beef, smoothing the surface to cover the meat fully.
8. Spoon the mashed potatoes over the creamed corn and spread into an even layer, using a spatula or fork to create a textured surface that will brown nicely.
9. Dot the remaining 1 tbsp (15 g) butter over the potato surface and, if using, sprinkle the shredded cheddar cheese evenly on top.
10. Bake in the preheated oven for 25–30 minutes, or until the edges are bubbling and the top is golden brown. For extra browning, place under the broiler 1–2 minutes — watch carefully to avoid burning.
11. Remove from oven and let rest 5 minutes before serving. Serve hot, scooping portions so each plate gets beef, corn, and potato layers.