Name: Shepherd’s Pie with Cheese Curd (Pâté Chinois)
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 to 6
Ingredients: 4 cups (1 litre) peeled and cubed potatoes (about 4 potatoes); 3 tablespoons (45 ml) butter; 1/2 cup (125 ml) milk; 2 tablespoons (30 ml) chopped flat-leaf parsley; Celery salt, to taste; Onion salt, to taste; 1 1/2 lb (675 g) lean ground beef; 1 onion, chopped; 2 tablespoons (30 ml) olive oil; 2 cups (500 ml) cheese curds; 1 can 19 oz (540 ml) cream-style corn; 1/2 teaspoon (2.5 ml) paprika; Salt and pepper

Preparation

- In a pot of salted water, cook the potatoes until tender. Drain.
- With a masher, coarsely crush the potatoes with the butter. With an electric mixer, purée the mixture with the milk. Add the parsley, celery salt, and onion salt. Season with pepper. Set aside.
- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
- In a large skillet over high heat, brown the meat and onion in the oil. Season with salt and pepper.
- Lightly press the meat at the bottom of a 33 x 23-cm (13 x 9-inch) baking dish. Spread the cheese curd over the meat. Layer with the corn and the mashed potatoes.
- Sprinkle with the paprika and bake for about 40 minutes. Finish cooking under the broiler.

Shepherd’s Pie with Cheese Curd (Pâté Chinois)

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Ingredients

Preparation

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