Pâte Chinois (Quebec's Sheperd's Pie)
Vicki Butts (lazyme)
From Traditional Quebec Cooking by Micheline-Mongrain-Dontigny.
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- 2 c
- leftover cooked beef with cooking juice (or 1 lb. ground beef)
- 1 14-oz can(s)
- creamed corn
- 3 c
- mashed potatoes
1If using leftover beef, grind and mix with cooking juice. If using ground beef, saute in oil or butter.
2Place meat in an oven casserole, cover with creamed corn and finish with mashed potatoes.
3Sprinkle with paprika.
4Bake for about 45 minutes at 350°F (175°C).
5Serve with homemade ketchup and pickles.