"Steak - blé d'Inde - patate" as a Quebecer would say when describing the main ingredients of a Pâté Chinois, a French Canadian Shepherd's pie, basically ground beef, canned creamed corns and mashed potatoes. When you translate word for word Pâté Chinois, it literally translates to Chinese pie. Here we call Shepherd's pie.
The origin of the name of Pâté Chinois still remains a mystery up to this day, but one thing for sure, this is definitely not a Chinese recipe. Some might say that it was introduced by the Chinese workers who worked on the construction of the CN railway in the late 19th century. Other would say that this dish was established in an American village named China and had been a favourite destination for the Quebecers.
The traditional Pâté Chinois is easy to prepare and inexpensive, only requires 4 ingredients, no herbs nor broth are added. The Shepherd's pie presented here is from Gordon Ramsay show, a more sophisticated pie with red wine, herbs and aromas infused in the ground meat filling. Some Parmesan cheese are sprinkled on top of the mashed potatoes. Another comforting dish before the cold winter ends.
Gordon Ramsay's Shepherd Pie
Preparation Time: 20 mins
Cooking Time: 40 mins
Adapted from Gordon Ramsay's Shepherd Pie
1 1/2 lbs ground lamb (or ground beef)
1 large carrot, grated
1 medium onion, finely chopped
1 tbsp fresh rosemary (or 1/2 tsp dried rosemary)
1 tbsp fresh thyme (or 1/2 tsp dried thyme)
3 garlic cloves, minced
1 tbsp Worcestshire sauce
1 (6 oz.) can tomato paste
Salt and pepper
about 1 cup red wine
1 cup beef broth
3 large russet or Yukon gold potatoes, peeled and cut into chunks
3 1/2 tbsps butter
1/3 cup milk
1/4 cup Parmesan cheese, grated
1. Preheat oven to 400F.
2. In a large skillet, heat oil over medium-high heat. Cook beef until brown.
3. Drain fat. Add in grated carrot and chopped onions and cook for a few mins until onions are translucent.
4. Stir in rosemary, thyme, garlic, Worcestershire sauce, tomato paste. Season with salt and pepper.
5. Pour in red wine and beef stock. Bring to a boil and simmer until the sauce has thickened, about 10-15 mins. Transfer mixture into a 13'' x 9'' baking pan.
6. In a medium pot, place potatoes, cover with salted water. Bring to a boil and cook potatoes until tender. Drain.
7. Mash potatoes with butter and milk. Add salt to taste. Uniformly spread mashed potatoes on top of the meat. Sprinkle with Parmesan cheese and paprika.
8. Bake for 20-25 mins until bubbly and golden brown.