Pate Chinois (Quebec Style Shepherd's Pie)

A cherished Quebec comfort food classic built in three distinct layers: savory seasoned ground beef on the bottom, sweet and creamy corn in the middle, and fluffy mashed potatoes on top. Baked to golden perfection and traditionally served with ketchup and pickled beets.

Ingredients

• 680g potatoes (approx. 6 large, peeled and diced)
• 450g ground beef
• 1 medium onion (diced)
• 1 can (398ml / 14 oz) whole kernel corn (drained)
• 1 can (398ml / 14 oz) cream-style corn
• 3 tbsp butter (divided: 2 tbsp for potatoes, 1 tbsp for beef)
• 120ml milk
• 1 tbsp plus 1 tsp herbs de Provence (divided)
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1/2 cup sharp cheddar cheese (grated, optional)
• Pinch of ground nutmeg
• Paprika to taste
• Salt and black pepper to taste
• Ketchup and pickled beets for serving

Directions

1. Preheat the oven to 190°C (375°F).
2. In a large pot of salted boiling water, cook the peeled and diced potatoes for 20 to 30 minutes until fork-tender, then drain well.
3. Add 2 tbsp butter, milk, 1 tsp herbs de Provence, a pinch of nutmeg, salt, and black pepper to the hot potatoes, mashing with a potato masher or electric mixer until smooth, then stir in the optional grated cheddar cheese and set aside.
4. Melt 1 tbsp butter in a skillet over medium-high heat, sauté the diced onion until softened, add the ground beef, and cook until browned.
5. Stir 1 tbsp herbs de Provence, Worcestershire sauce, and soy sauce into the beef, cook for another 2 minutes, then remove from heat.
6. Press the seasoned ground beef mixture firmly into the bottom of an 8-inch baking dish in an even layer.
7. Spread the whole kernel corn and cream-style corn evenly over the beef layer.
8. Top with the mashed potatoes, smoothing the surface with a spatula, and sprinkle lightly with paprika.
9. Bake in the preheated oven for 20 to 30 minutes until bubbling and heated through, optionally broiling for 1 to 2 minutes at the end for a lightly browned crust.
10. Let rest for 5 minutes before serving hot topped with ketchup and pickled beets on the side.