Pate Chinoises aka Shepherd’s Pie

Oui Chef. Season 2. Episode 1

This was a meal that was on regular rotation in our home growing up however Shepherd’s Pie is a relatively new dish in the Acadian repertoire and like many “borrowed” dishes, they have made it their own. Originally a British dish made with lamb however at home it was always ground beef, my mom didn’t use the usual carrots and peas either, we ate it with creamed style corn. This for me is real comfort food.

Pate Chinoises aka Shepherd’s Pie

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★★★★★

4.5 from 2 reviews

• Author: The kilted Chef
• Yield: Serves 4-6 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 lb lean ground beef
• 1 medium onion, diced
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 lb potatoes, washed, and quartered
• 1/4 cup butter
• 1/4 cup heavy cream (35%)
• Salt to taste
• Freshly ground pepper to taste
• 2 14 oz. can cream style corn
• 2 tbsp butter, softened

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Instructions

1. Preheat oven to 350
2. Sautee the beef, when partially cooked add the onions, salt and freshly ground pepper. Continue to cook until the onions soften and there is no pink left in the beef. Set aside.
3. In a large pot, boil the potatoes until fork tender, drain and add the butter and cream, mash until fluffy, season with salt and pepper. Set aside
4. Add the ground beef mixture to the bottom of an 8X8 baking pan.
5. Top with the creamed corn then spread the buttery mash potatoes on top.  Spread the butter over the top and bake for 45 minutes or until golden brown.

 

 

• Category: Entrees, Recipes