Pâté Chinois (Quebec Shepherd’s Pie)
A pâté chinois is the ultimate Quebec comfort food. The beef-lamb blend adds a deeper layer of flavor, the creamed corn is silky smooth, and the mashed potatoes are simply divine thanks to the addition of Boursin cheese. It’s that nostalgic classic, modernized with my own personal touch!
My Modern Take on Pâté Chinois
The “glow up” of this Quebec staple, Dom style! Here’s what’s on the menu: a savory beef and lamb base, topped with homemade creamed corn and a Boursin-infused potato mash.
Why make this recipe?
- The meat blend: The combination of beef and lamb brings a rich depth of flavor to the dish, reminiscent of a traditional British Shepherd’s Pie.
- The deluxe mash: Garlic and Boursin cheese are the secret touches that make all the difference. Their silky texture and herby notes pair perfectly with the rest of the pie.
- Homemade creamed corn: Forget the can! You’ll be making a rich creamed corn using 15% cream and fresh (or frozen) corn. The result is crunchy, velvety, and far less artificially sweet than the store-bought version.
- Elegant comfort: The ideal dish for a rainy Sunday night or a dinner with friends when you want to serve something familiar, but with a gourmet twist!
- Modern nostalgia: Pâté chinois is a family staple we likely all grew up with. This version is modernized, flavorful, and truly indulgent!
Tips for a perfect recipe:
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For an cxtra-Crispy Topping: Pop the dish under the broiler for 2 to 3 minutes at the very end.
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The rule for potatoes: Always start cooking your potatoes in cold water. Dropping them into boiling water causes the outside to overcook while the inside stays hard. Starting cold ensures even cooking and a flawless mash texture.
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Why russet potatoes? They are essential for this recipe. Their high starch content creates a light, fluffy mash that perfectly absorbs the butter and Boursin.
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Freezer-Friendly: This dish freezes beautifully. Let it cool completely, wrap it tightly in plastic wrap, then cover with aluminum foil. It will keep for up to 3 months.
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How to Reheat: Bake it directly from frozen at 350°F, covered with foil, for about 1 hour.
Place the potatoes and garlic cloves in a large pot of cold, well-salted water. Bring to a boil and cook until tender. Drain and set aside.
Heat olive oil in a large pan over medium-high heat. Sauté the onion for 5 to 8 minutes until soft. Stir in all the dry spices. Add the beef, lamb, and bouillon concentrate. Cook for about 5 minutes until the meat is browned and slightly caramelized. Stir in the thyme, salt, and pepper. Set aside.
In a separate pan, melt butter and add the corn. Cook for 1 to 2 minutes, then pour in the cream. Simmer gently for 2 minutes. Mix the cornstarch with a splash of water (slurry), add it to the corn, and stir vigorously until thickened. Remove from heat and season. Adjust the texture with a splash of water if needed.
In the same pot used for the potatoes, melt butter over medium heat. Add the milk and warm gently. Return the potatoes and garlic to the pot, then mash using a potato masher or ricer. Fold in the Boursin cheese. Adjust seasoning to taste.
Preheat your oven to 400°F (205°C). In a ceramic baking dish (approx. 10.5 x 7.5 inches), layer the meat at the bottom, followed by the creamed corn, and finally the mashed potatoes. Top with Parmesan cheese. Bake for 45 minutes, or until the top is golden brown and bubbling slightly at the edges. Serve immediately, garnished with fresh chives and ketchup if desired.
Bon appetit and enjoy!
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