In Quebec, the classic Irish Shepherd's Pie takes on a new name: Pâté Chinois.Yield: 1 (8x8) pan. (Double the recipe to fill a 9x13 baking dish. Cook time remains the same.)
Recipe by Sarah | Curious Cuisiniere on September 13, 2015
Prep time: PT25M
Cook time: PT30M
Total time: PT55M
Rating
4.74 stars (23 reviews)
Ingredients
2 lbs potatoes, (peeled and quartered)
1/3 c milk
1 Tbsp salted butter
¾ tsp salt
¼ tsp garlic powder
1/8 tsp ground black pepper
1 Tbsp salted butter
1 onion, (diced)
1 lb ground beef ((90% lean))
1 tsp paprika
1 tsp thyme
¾ tsp salt
2 c sweet corn,* (thawed if frozen)
Categories
Dinner
Cuisine
Canadian
Steps
Preheat the oven to 350F.
Put peeled and quartered potatoes into a medium soup pot and cover with water. Bring to a boil and simmer for 15-20 minutes, until the potatoes are very tender. Drain and add the milk, 1 Tbsp butter, ¾ tsp salt, garlic powder, and black pepper. Beat using an electric hand mixer to achieve very smooth and fluffy mashed potatoes. (If using leftover mashed potatoes, beat them to create a smooth texture, adding a splash of milk if necessary.) Set the potatoes aside.
In a large skillet, heat 1 Tbsp butter. Add the diced onion and sauté over medium-high heat until the onions are golden, 3-5 minutes. Add the ground beef and brown the beef until it is cooked through. Add the paprika, thyme, and salt. Taste and adjust the seasonings as desired.
Pour the onion and beef mixture into the bottom of a greased 8x8 baking dish. Evenly distribute the corn over the meat. Finally, dollop the potatoes over the corn, spreading them to create an even top crust.
Place the dish in the oven and bake for 30-40 minutes, until the top is golden brown.
Reviews
Cleo on 2026-09-20 (5 stars): Yummy 💖💖
Stephanie Hughes on 2025-12-11 (5 stars): Thank you so much for the history of Chinese pie. I grew up eating this dish, except my grandpa put the corn on top. We always asked why it was called Chinese pie and he’d give “corny” reasons. And we all just thought he made up the recipe. We all loved it and it has been passed down from one generation to the next. Reading the history provided in your article was like discovering a piece of our history and heritage. Thank you so much!!
Peter on 2024-08-16 (5 stars): My parents were of Canadian Heritage and we had Pate Chinois every week. Through the years I have adapted using 1/2 real mashed potatoes and Idaho instant potatoes which for some reason seems to work as I have brought this many places and everyone loves it. I also use minced garlic in the Hamburg. In addition, I use pats of butter on top of the mashed potatoes with shredded cheese (I use whatever I have but cheddar kinda works the best.) Then I broil it for the last 5 minutes for a crispy top. Lastly, I may add crispy fried onions on top of that in the last 5 minutes.
Pamela on 2023-06-29 (5 stars): My mom used to make this when I was growing up only she used regular corn. However, when I make it I used creamed corn because it adds more flavor. She didn't call it that, she had a different French name for it and I wouldn't be able to spell it.
Thanks so much, I learned something new today!!!
