Québécois Pâté Chinois with a Hint of Maple
AKA shepherd’s pie, this is the way it’s done in Québec. Even better, Maple Ambassador Stéphanie Côté adds her secret ingredient: a teaspoon of golden maple syrup!
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Cooking tools:
- Hand mixer
- Blender
- Food processor
- Potato masher
- Skillet
- Pot
- Wooden spoon
- Microwave
- Dish
- Plastic wrap
- Rectangular baking dish
- Oven
- Stove
- Colander
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
Ingredients
- 6 medium yellow potatoes, peeled and cut into large cubes
- 20 g (1 tbsp) salt
- 30 g (2 tbsp) butter
- 60 ml (1/4 cup) milk
- 3 g (1/2 tsp) salt
- 15 ml (1 tbsp) olive oil
- 1 small onion, minced finely
- 340 g (3/4 lb) extra-lean ground beef
- 1 540 ml (19 oz) can of lentils, rinsed and drained
- 30 ml (2 tbsp) low-sodium soy sauce
- 30 ml (2 tbsp) water
- 15 ml (1 tbsp) maple syrup (preferably golden syrup for its delicate flavour)
- 10 ml (2 tsp) Worcestershire sauce
- 6 g (1 tbsp) ground cumin
- 6 g (2 tbsp) herbes de Provence
- Pepper, to taste
- 450 g (3 cups) frozen corn
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