PATE CHINOIS

Ingredients

1 onion

1 carrot

1 tablespoon of oil

1 pound of ground beef

2 tablespoons of flour

1 tablespoon of tomato sauce (ketchup)

½ to 1 tablespoon of Worcestershire sauce (Lee & Perins)

½ cup of peas

1 cup of corn kernels

1 bay leaf

¼ teaspoon dry thyme

¼ teaspoon dry basil

¾ cup to 1 cup of beef stock

3 to 4 large potatoes

1 tablespoon of butter

salt and pepper

½ cup milk

½ cup cream

Description

Pâté chinois, literally translated as "Chinese pie", is commonly called shepherd's pie in English. This French Canadian dish is made from layered ground beef on the bottom, with corn and mashed potatoes on top.

Pâté chinois can be made using leftover meat if desired and many additions may be added, such as seasonal vegetables, garlic, herbs, etc. as this recipe was originally meant to help finish up leftovers. So the number of variations to this recipe is limitless!

Directions

Peel and chop the onion and carrot finely. Heat the oil in a large fry pan or saucepan, add the onion and cook until the onion is clear or translucent. Add the minced beef and sauté using a wooden spoon break up the mince so it is nice and fine. When the mince is thoroughly browned stir through the flour and cook for one minute. 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.

Peel the potatoes, chop into quarters and place in a medium saucepan with cold water just covering the potatoes. 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 the 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.

Preheat the oven to 190°C, 375°F or gas mark 5. Spoon the mince mixture into a pie dish, cover with the corn, then spoon or pipe the creamy mashed potato over the mince. Sprinkle grated cheese on top if desired and bake for 15 to 20 minutes or until the potato is golden and the pie is heated through.

This dish can be made using left-over meat if desired and many additions may be added, such as seasonable vegetables, garlic, herbs, etc. as this recipe was originally cooked to use any left-overs. So the number of variations to this recipe is virtually endless!

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