Traditional Pâté Chinois
This Quebec style shepherd’s pie – Pâté Chinois – was a staple in so many households growing up. The tradition lives on with our version of this hearty pie.
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Cooking tools:
- Pot
- Colander
- Potato masher
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Baking dish
- Pepper mill
- Measuring cup
- Stove
- Oven
Ingredients
- 1 pound (450 g) potatoes, peeled and cut into large chunks
- 5 cloves garlic, divided
- 4 tbsp (60 mg) butter, divided
- 1/2 cup (125 mg) 18% cream
- 1/2 cup (125 mg) white Cheddar cheese curds
- 3/4 tbsp (3 mg) sea salt grinder , divided
- 1 tbsp (15 mg) vegetable oil
- 1 pound (450 g) lean ground beef
- 1 small yellow onion, finely chopped
- 1/8 tsp (1/2 mg) Club House Thyme Leaves
- 1/8 tsp (1/2 mg) nutmeg ground
- 1/4 tsp (1 mg) pepper ground black
- 1 can (398 mg) cream-style corn
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