When I was little, I couldn’t wait until Christmas or Thanksgiving to arrive. Sure, there was turkey, but I was always more enamoured with the Tourtière, the French Canadian pork pie that my mom always had on the table. My brother, on the other hand, favoured Pate Chinois which translates into chinese pie but really is nothing of the sort. Pate Chinois is really just shepherd’s pie with a French Canadian twist (and the twist, I guess, is the funny name). My mom would make Pate Chinois on those cold, blustery days during the winter and nothing seemed to take the chill out of the air like that bright orange casserole pot coming out of the oven.
Earlier this week, I decided to make some Pate Chinois, but instead of using ground beef like my mom always used, I made it with ground lamb. Either works wonderfully for this very down home stick-to-your-ribs meal.
pate chinois
1 T vegetable oil
1 large onion, diced
1 large carrot, diced
2 stalks celery, diced
3 cloves garlic, minced
salt & pepper
1 lb ground lamb or beef
2 T flour
1 beef bullion cube
1 c boiling water
1 T worchestershire sauce
1 can of creamed corn
4 potatoes, cubed
milk & butter
paprika
1/4 c grated cheddar cheese1. In a large pot, boil water and add potatoes. When ready, mash with milk and butter and season with salt & pepper. Set aside. Preheat oven to 400 degrees.
2. In a large oven proof casserole pot, turn heat on to medium-hot and heat oil. Add in onions, garlic, celery and carrots and stir about until onions are translucent. Add meat and brown until no longer pink and season with salt and pepper. Sprinkle flour over meat mixture and stir about well to cook flour. Add in worcherstershire and crumble in a bullion cube and add in 1 cup of boiling water. Stir until a thick gravy forms. Turn off stove.
3. Pour can of corn over meat mixture. Do not mix in as we’re going to create layers. Now carefully drop spoonfulls of mashed potato over the corn layer and gently spread about. With a fork, run the tines over the potato to create little rivets which will help to brown the top layer. Sprinkle with paprika and a little grated cheese. Put into a hot oven and bake for 30 minutes or until the cheese melts and gets bubbly and the tops of the potato browns slightly.
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Something about the weather, just brings out the fall food… Loooks gooooood.
Hmm, I have not heard of one or the other of these soul-satisfying meals, but they sound ground. It is definitely getting to that time of year!
Hmm, I have not heard of one or the other of these soul-satisfying meals, but they sound ground. It is definitely getting to that time of year!
Hmm, I have not heard of one or the other of these soul-satisfying meals, but they sound ground. It is definitely getting to that time of year!
Hmm, I have not heard of one or the other of these soul-satisfying meals, but they sound ground. It is definitely getting to that time of year!
Hmm, I have not heard of one or the other of these soul-satisfying meals, but they sound ground. It is definitely getting to that time of year!
Hmm, I have not heard of one or the other of these soul-satisfying meals, but they sound ground. It is definitely getting to that time of year!
Hmm, I have not heard of one or the other of these soul-satisfying meals, but they sound ground. It is definitely getting to that time of year!
Hmm, I have not heard of one or the other of these soul-satisfying meals, but they sound ground. It is definitely getting to that time of year!
Hmm, I have not heard of one or the other of these soul-satisfying meals, but they sound ground. It is definitely getting to that time of year!
Hmm, I have not heard of one or the other of these soul-satisfying meals, but they sound ground. It is definitely getting to that time of year!
Hmm, I have not heard of one or the other of these soul-satisfying meals, but they sound ground. It is definitely getting to that time of year!
Hmm, I have not heard of one or the other of these soul-satisfying meals, but they sound ground. It is definitely getting to that time of year!
Another 2 weeks before I can eat “normally” again…and then I’ll be trying this recipe out, for sure.
It’s getting to be that time of year when I plan my road trip to St. Jacob’s Farmer’s Market (just outside of Guelph). Ever been there ?
I make a beeline for the bakery stand to check out the home made breads and pies made from scratch by the Mennonite community…and then I grab a pie or two and a German cheese cake, and a couple of jars of jams and preserves and…
I’m getting hungry :^/
Oh, I haven’t had that in forever, ever since my grandmother died.
It so reminds me of her and winter.
I just bought a piece of fabric, that i ma going to make a little kitchen window blind from,that is the same pattern as your oven mits! My fabric is white with green design on it. That dish certainly says Fall! Yum.
yup linda, we need something toasty with fall rearing its head!
s’kat, these are totally family dishes as my mom is french canadian and they’re so delicious!
joanne, i’ve never been to st. jacobs even though i grew up in london. i’ve always wanted to go!
that fabric is soooo cute! it definitely would make a great kitchen window blind. hmmm…you are giving me some ideas!
i agree peabody, there is just something about this dish that has so many memories attached to it!