Pâté Chinois (Québec Shepherd's Pie)
Québec's layered comfort classic: seasoned ground beef, creamed corn and buttery mashed potatoes, baked golden.
About this pâté chinois (québec shepherd's pie)
Pâté chinois is Québec's version of shepherd's pie, built in three distinct layers: ground beef on the bottom, corn in the middle (usually a mix of creamed and kernel corn), and mashed potatoes on top. It has been a weeknight staple in Québec homes for generations.
The name translates to 'Chinese pie', and its origin is debated; a popular story links it to cooks feeding railway workers in the 1800s. Whatever the history, it is cheap, filling and freezes well.
Serve it the traditional way, with ketchup on the side.
Ingredients
- 1 ½ lb lean ground beef
- 1 onion, finely chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 can (398 mL) cream-style corn
- 1 cup corn kernels
- 2 lb yellow potatoes, peeled and cubed
- ¼ cup butter
- ½ cup milk
- ½ tsp paprika
Equipment
- 9x13-inch baking dish
- Large skillet
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Heat oven to 190°C (375°F). Boil potatoes in salted water until tender, about 15 minutes.
15 min timer - 2
Brown beef and onion in a skillet, breaking it up, about 8 minutes. Drain fat; season with salt and pepper.
8 min timer - 3
Mash potatoes with butter and milk; season to taste.
- 4
Spread beef in the baking dish. Spread creamed corn and kernels over it, then top with mashed potatoes.
- 5
Sprinkle with paprika and bake 30 minutes, until the top is golden at the edges. Rest 5 minutes before serving.
30 min timer
Notes
- Ketchup on the side is traditional.
Substitutions
- ground beef: ground pork or a mix of beef and pork
Storage
Refrigerate up to 4 days.
Freezer
Freeze baked portions up to 3 months.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
Pâté Chinois (Québec Shepherd's Pie): common questions
What is the difference between pâté chinois and shepherd's pie?
Pâté chinois always has a corn layer, usually creamed corn, and is made with ground beef rather than lamb.
Can I make it ahead?
Yes. Assemble, cover and refrigerate up to a day, then add 10 minutes to the baking time.
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