Shepherd's Pie II (Pâté Chinois)
Pâté chinois is the Québec cousin of shepherd's pie, built from three layers: seasoned ground beef, creamed corn and mashed potatoes. The creamed corn is the key, since it replaces gravy and keeps the meat moist while adding a mild sweetness. It uses only a skillet and a baking pan, and a handful of cheese on top gives a browned, melted crust.
Instructions
Preheat the oven to 350°F (175°C).
Brown the ground beef in a large skillet, breaking it up as it cooks, until no pink remains. Season it with salt, pepper and butter to taste.
Spread the cooked meat in an even layer across the bottom of a medium baking pan. Spoon the creamed corn over the meat and smooth it out.
Top with the mashed potatoes, spreading them to the edges so the corn is fully covered. Sprinkle the shredded cheese over the potatoes if you are using it.
Bake for about 30 minutes, until the cheese has melted and the pie is heated through.
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