Shepherd’s Pie with Cheese Curd (Pâté Chinois)
Shepherd’s Pie with Cheese Curd (Pâté Chinois)
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Shepherd’s Pie with Cheese Curd (Pâté Chinois)

25 MIN
1 H
4 to 6 

Ricardo's recipes: Shepherd’s Pie with Cheese Curd (Pâté Chinois)



  1. In a pot of salted water, cook the potatoes until tender. Drain.
  2. 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.
  3. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
  4. In a large skillet over high heat, brown the meat and onion in the oil. Season with salt and pepper.
  5. 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.
  6. Sprinkle with the paprika and bake for about 40 minutes. Finish cooking under the broiler.


  1. The cheese curds are a terrific alteration to a stale family favourite that has really redefined Shepherd's Pie for us. We're loving the smoky paprika crust as well!

  2. Excellent... Thank you for this recipe

  3. This recipe has become part of my regular repertoire of cooking. It tastes awesome; in fact it's the damn best shepherd's pie I ever had. It makes great meals for lunches. (I make this recipe without the cream-style corn though, just with regular corn; just my personal preference :D)

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.