Classic home-cooked favourite gets upgrade
Do you like Shepherd’s Pie? I never did. One glance at the layers of ground beef, corn and mashed potatoes and I was always transported back to my school cafeteria — or any cafeteria — where shepherd’s pie is as ubiquitous as bad lasagna.
Well, at least in Quebec that’s the case, where shepherd’s pie goes by the name of pâté chinois. Pâté chinois is a favourite dish more often found on steam tables and in home kitchens than fancy restaurants.
But that’s changing as the trend toward reinventing classic dishes now extends to this favourite.
Here is a recipe for the classic version, which I’ve gussied up a bit.
Classic Shepherd’s Pie
Serves: 8
For the potatoes:
1 1/2 lb (680 g/around 4) Yukon Gold potatoes, peeled and quartered
3 tbsp (45 mL) unsalted butter, plus a bit extra for the topping 1/2 cup (125 mL) milk 1/4 cup (60mL) cream 1 egg yolk Salt and pepper Paprika
For the filling:
2 tbsp (30 mL) vegetable oil 1 cup (250 mL) chopped onion 2 carrots, peeled and diced 2 cloves garlic, minced 2 lb (907 g) medium ground beef or minced lamb Salt and pepper 3 tbsp (45 mL) all-purpose flour 1 tbsp (15 mL) tomato paste 1 cup (250 mL) broth (beef, vegetable or chicken)
1 tsp (5 mL) soy sauce or Worcestershire sauce
1 tsp (5 mL) chopped fresh thyme leaves
1 cup (250 mL) fresh or frozen corn kernels
14 oz (398 mL) can cream corn
Place the potatoes in a medium pot, cover with cold water, add a spoonful of salt. Bring to a boil over high heat, lower to a simmer and cook until they are easily pierced with a knife, 10 to 15 minutes.
Drain, place back in the pot, and mash until smooth. Stir in the butter. Heat the milk and cream together and gradually stir into the potatoes along with the egg yolk.
Season with salt and pepper to taste. Cover and set aside in a warm place.
Preheat the oven to 400 F (205 C) and set the baking rack in the middle position. Prepare an 8-x10inch (20-x-25-cm) ceramic or glass baking dish.
While preparing the potatoes, start the filling. Sprinkle the oil into a large frying pan set over medium-high heat.
When the oil is hot (but not smoking), add the onion and carrots, and sauté for about five minutes. Add the garlic, stir and fry for another minute.
Add the beef in one shot, season with salt and pepper, and fry until the meat is browned through, stirring and breaking up any large pieces as you go.
Sprinkle the flour over the meat, stir to coat, and continue to cook for a few minutes more. Stir in the tomato paste, followed by the broth, soy or Worcestershire sauce and thyme, and stir until well combined. Reduce to a simmer, cover, and cook 10 to 12 minutes or until the sauce thickens.
In the meantime, stir together the creamed corn and corn kernels in a small pot, bring to a boil, and remove from heat.
Spread the beef mixture into the base of your baking dish, then spread the corn mixture over top.
Spoon the potatoes over the corn in dollops, and spread them out making a decorative swirl if you like. Drop a few pieces of cold butter over top and sprinkle over the paprika.
Bake for 25 minutes or until the filling underneath bubbles. Let cool for 10 minutes before serving.