Deluxe Shepherd’s pie
- Preparation 1 h
- Cooking 1 h 20 min
- Servings 6
- Freezing Absolutely
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🥧 Deluxe Shepherd’s pie
There are comfort foods… and then there are weekend comfort foods. Pâté chinois is a true classic, but this version takes things a step further. This is not a rushed, cafeteria-style meal. It’s a slow, cozy dish meant to fill the kitchen with good smells and bring everyone back to the table for seconds.
In this Le Coup de Grâce version, the mashed potatoes blend sweet potatoes and Russet potatoes for the perfect balance of sweetness and structure. The filling combines ground beef and lamb for extra depth, with shiitake mushrooms, vegetables and a splash of amber beer to build real flavor. A touch of savory herbs ties everything together.
And of course, tradition is respected. Corn is non-negotiable, and here it comes in two forms: whole kernel corn and creamed corn, because that’s how pâté chinois is meant to be. A generous layer of aged Gruyère finishes the dish, melting and browning just enough to create that irresistible golden crust.
This is the kind of meal that warms you up after a long day, feeds a crowd without stress and reheats beautifully. Rich, comforting and unapologetically generous, this pâté chinois checks every box of true comfort food, done right.
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✅ Dry mashed potatoes matter
Drain the potatoes very well after cooking and return them to the hot pot for a minute or two. This removes excess moisture and keeps the layers firm.
✅ Lamb brings depth
Using lamb (alone or blended) gives this shepherd’s pie its signature richness and savory character. Take the time to properly brown the meat.
✅ The beer builds flavor
Amber beer adds depth and complexity to the filling. Let it reduce slightly to concentrate the flavors before assembling.
✅ Corn is the Québec twist
The layer of corn, both whole kernel and creamed, adds sweetness and texture that make this Deluxe Shepherd’s Pie stand out.
✅ Watch the broil step
Broil just until the cheese is golden and bubbly. Stay close, it goes fast.
Ingredients
- 2 big sweet potatoes, peeled and diced
- 2 big Russet potatoes, peeled and diced
- Olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 carrots, cut in half then sliced
- 3 celery sticks, cut in half then sliced
- 1/2 teaspoon dried savory
- 1/3 cup red beer
- 100g shiitake mushrooms, chopped
- 450g medium-lean ground beef
- 350g ground lamb
- 2 tablespoons butter
- 1/4 cup 15% country style cream
- 1 can 398ml corn, drained
- 1 can 398ml cream corn
- 200g old fashioned Gruyère cheese
- Dried parsley
- Salt and ground pepper
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Preparation
- In a big pan filled with boiling salty water, pour the potatoes and cook for 45 minutes, or until ultra fork tender. Pour in a strainer, drain and return in the pan. Set aside, heat off.
- Meanwhile, in a skillet at medium heat, add 2-3 tablespoons olive oil and cook onion and garlic for 2-3 minutes while stirring.
- Add the carrots, celery, savory along with a small drizzle of olive oil. Season with salt and pepper then toss well. Continue cooking for 5 minutes while stirring often. Add the beer and mushrooms then continue cooking for 5 minutes.
- Preheat the oven at 400°F.
- Add the meat in the skillet and cook for 8 to 10 minutes, while breaking in small chunks, until it is not pink anymore. Season with salt and pepper. Drain off fat and set aside.
- Heat back he potatoes at medium and smash well. Add the butter and melt while stirring / smashing non stop. Add the cream, then stir. Taste and rectify seasoning if necessary.
- In a big bowl, combine the corn and set aside.
- In a 9” x 13” baking dish, add the meat mix and spread well. Pour the corn mix and spread well again. Add the potatoes and spread like a ninja. Cover with the cheese then sprinkle some dried parsley, to taste.
- Place in the oven and cook for 12 minutes. Crank to BROIL and continue cooking for 2-3 minutes or until the cheese is golden! Remove from oven and let rest a couple of minutes before serving!
A traditional shepherd’s pie is made with ground lamb cooked with onions and carrots, then simmered in a savory gravy typically made from beef stock, tomato paste, and Worcestershire sauce. The filling is topped with creamy mashed potatoes and baked until golden. Garlic, peas, and herbs like rosemary or thyme are often added, while the mashed potatoes usually include butter, milk, and sometimes cheese for extra richness.
Yes. Simply use a non-alcoholic beer of the same style, ideally an amber non-alcoholic beer. It will provide the same depth of flavor without the alcohol.
Yes. Pâté chinois is a classic Québécois comfort food and is often considered an unofficial national dish of Quebec. It’s the Quebec take on shepherd’s pie, traditionally made with layers of ground meat, corn, and mashed potatoes, despite its misleading “Chinese pie” name.
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