Chinese Pie
No, this is not Chinese, not even close, this is a French Canadian dish very much like a Shepherd's Pie. The French name for this is Pâté chinois. Possibly created by Chinese immigrants working on the Canadian Pacific Railway, or just a variant of making Shepherd's Pie.
Equipment
- Casserole (3 quart)
Ingredients
- 500 grams ground beef, or ground pork, (1 lb)
- 1 onion, diced
- 1 can whole kernel corn, drained, (16 oz / 454 g)
- 1 can creamed corn, (16 oz / 454 g)
- mashed potatoes, as needed, about 4 cups
Instructions
- Prepare the mashed potatoes, fresh made or instant. I made fresh, using 5 medium potatoes, peeled, boiled, mashed with milk and butter.
- Preheat your oven to 180° C (350° F), get out a 3 quart casserole and lightly grease with butter.
- Brown the ground beef in a non stick pan, season with salt and black pepper as desired, drain the fat after no more pink is visible.
- Place the drained beef on the bottom of the casserole and spread out evenly.
- Open the kernel corn and drain the water, sprinkle corn evenly over the beef.
- Open the creamed corn and spread that out over the kernel corn.
- Spread mashed potatoes evenly over the corn.
- Bake for 30 minutes or until the edges of the potatoes are starting to brown.
- Let casserole rest for 5 minutes, then serve and enjoy.
Notes
Fair cost per serving using beef.
Variants: 1. Add some sliced canned mushrooms or sliced fresh mushrooms to the beef while browning that. 2. Add a diced green bell pepper to the beef when browning. 3. Sprinkle the mashed potatoes with Cheddar cheese for the last 5 minutes of baking.