Pâté Chinois Recipe (Quebec Shepherd’s Pie)

Name: Pâté Chinois Recipe (Quebec Shepherd’s Pie)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: Québécoise
Ingredients: 6 large Russet or yellow potatoes (about 2 lb / 1 kg), peeled and cubed; ¼ cup (60 ml) salted butter; ⅓ cup (80 ml) heavy cream or light cream, warm; 1 ¼ cups (310 ml) aged cheddar, grated; Salt and freshly ground black pepper; 2 to 3 tbsp (30 to 45 ml) olive oil; 3 ½ cups (875 ml) frozen corn kernels; 2 tbsp (30 ml) olive oil; 1 large yellow onion, finely chopped; 2 lb (900 g) ground beef, pork and veal mix; 2 garlic cloves, finely chopped; 1 tsp (5 ml) herbes de Provence; 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) Worcestershire sauce; 1 can (19 oz / 540 ml) brown or green lentils, rinsed and drained; Salt and freshly ground black pepper; ¼ cup (60 ml) aged cheddar, grated; Sweet paprika

In collaboration
with l'épicier

Preparation 30 min
Cooking 1 h
Servings 8
Freezing Absolutely

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Mashed potatoes

6 large Russet or yellow potatoes (about 2 lb / 1 kg), peeled and cubed
¼ cup (60 ml) salted butter
⅓ cup (80 ml) heavy cream or light cream, warm
1 ¼ cups (310 ml) aged cheddar, grated
Salt and freshly ground black pepper

Corn

2 to 3 tbsp (30 to 45 ml) olive oil
3 ½ cups (875 ml) frozen corn kernels

Meat and lentils

2 tbsp (30 ml) olive oil
1 large yellow onion, finely chopped
2 lb (900 g) ground beef, pork and veal mix
2 garlic cloves, finely chopped
1 tsp (5 ml) herbes de Provence
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) Worcestershire sauce
1 can (19 oz / 540 ml) brown or green lentils, rinsed and drained
Salt and freshly ground black pepper

Topping

¼ cup (60 ml) aged cheddar, grated
Sweet paprika

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Preparation

Place the potatoes in a large pot of well-salted cold water. Bring to a boil and cook for 15 to 20 minutes, until tender when pierced with the tip of a knife. Drain completely.
Mash the potatoes with a masher or potato ricer, adding the butter and warm cream. Stir in the cheddar while the potatoes are still very hot so it melts. Season with salt and pepper and set aside.
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium-high heat. Add the frozen corn and brown it for 8 to 10 minutes, stirring from time to time. Transfer to a bowl.
In the same skillet, heat the olive oil over medium-high heat and cook the onion for 3 to 4 minutes, until softened. Add the meat and garlic, and cook, breaking up the meat with a spatula, until well browned.
Drain the meat to remove some of the fat, then return it to the skillet. Add the herbes de Provence, soy sauce, Worcestershire sauce and lentils. Season with salt and pepper and cook for 2 minutes, stirring.
In a 9 x 13-inch baking dish, spread the meat and lentil mixture, pressing lightly. Cover with the corn, then with the mashed potatoes. Make ridges with a fork, sprinkle with the cheddar and dust with paprika.
Bake for 30 minutes. Finish under the broiler for 3 to 4 minutes, until the top is golden brown. Let rest for 5 to 10 minutes before serving with ketchup.