Pâté Chinois (Quebec Style Shepherd's Pie)

Ingredients

• 1.5 lb potatoes
• 2 tbsp butter
• 0.5 cup milk
• 1 tsp herbs de Provence
• 0.5 cup strong cheddar cheese, grated
• 1 pinch nutmeg
• paprika
• 1 tbsp butter
• 1 lb ground beef
• 1 onion, diced
• 1 tbsp soya sauce
• 1 tbsp herbs de Provence
• 1 tsp Worcestershire sauce
• 14 oz whole kernel corn
• 14 oz cream style corn

Method

Heat the oven to 190°C. This is a layering dish built for even cooking — the potatoes will continue to set as the meat heats through, so your oven temperature matters more than the total time.

Start the mashed-potatoes first. Boil the potatoes in salted water until a knife slides through without resistance — roughly 20–25 minutes depending on size; don't let them waterlog. Drain thoroughly, then mash with the butter and milk until smooth. The acid in the milk breaks down the cell walls and creates a creamier result than water alone. Fold through the Worcestershire and a pinch of Herbes de Provence and nutmeg — these aromatise the potato layer rather than fighting the savoury filling. Stir in the cheddar until it melts into the warm mash, then taste and adjust salt and pepper. Set aside.

In a large frying pan over medium-high heat, melt 1 tablespoon of butter and cook the diced onion until it softens and begins to colour — about 5 minutes. Add the beef and break it into small, even pieces as it browns. You're after a deep golden crust on the meat, not grey mince, because ground-meat needs that surface contact with heat to develop flavour. Once the beef is no longer pink inside (another 4–5 minutes), add the soya sauce and remaining Herbes de Provence, stir through, and cook for a minute more. The umami from the soya balances the sweetness of the corn.

In a 20 cm baking dish, press the meat mixture into an even layer on the bottom. Distribute the whole kernel corn across it, then spoon the cream-style corn over — this creates a cohesive layer that binds during baking. Top with the mashed potato, spreading it level. Brush lightly with the reserved butter or dust with paprika if you prefer colour.

Bake for 25–30 minutes, until the filling bubbles slightly at the edges and the potato top is set but still pale. If you want a browned crust, pass it under the grill for 90 seconds to 2 minutes — no longer, or the potato will dry. Rest for 5 minutes before serving. A sharp vinegar pickle — pickled beetroot works — cuts the richness.