Dinner · Canadian

Pate Chinois (Canadian Shepherd's Pie)

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 25, 2026

This classic Quebec comfort dish layers seasoned ground beef, sweet creamed corn, and fluffy mashed potatoes into one cozy casserole. It's easy, budget friendly, and always a crowd pleaser. Think of it as the French Canadian cousin of shepherd's pie, and it comes together with just a handful of pantry staples.

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Pate Chinois (Canadian Shepherd's Pie)

Why you'll love this

  • Three simple layers, one cozy pan of comfort.
  • Made from cheap pantry and freezer staples.
  • A kid-friendly classic that reheats beautifully.
  • Easy enough for a busy weeknight.

EveryDayMeal recipe

Pate Chinois (Canadian Shepherd's Pie)

Prep
20m
Cook
40m
Total
60m
Serves
6
Level
Easy

Ingredients

  • 4 cups (about 2 pounds) potatoes, peeled and cut into chunks
  • 4 tablespoons butter, divided
  • 1/2 cup milk
  • 1 pound ground beef
  • 1 onion, finely chopped
  • 2 cups (about two 14.75-ounce cans) creamed corn
  • to taste paprika
  • to taste chopped fresh parsley
  • to taste salt
  • to taste pepper

Equipment

  • Large pot
  • Colander
  • Electric mixer or potato masher
  • Large skillet
  • 8-inch square baking dish

Instructions

  1. Place the potato chunks in a large pot, cover with cold salted water, and bring to a boil. Cook until very tender when pierced with a fork, about 15 to 20 minutes, then drain well so the mash won't turn watery.
  2. Return the potatoes to the warm pot and coarsely mash with 2 tablespoons of the butter. Add the milk and beat with an electric mixer until smooth and fluffy, then season with salt and pepper. Set aside.
  3. Position an oven rack in the middle and preheat the oven to 375 degrees F so it's hot and ready when the layers go in.
  4. In a large skillet, melt the remaining 2 tablespoons butter over medium heat and cook the onion until soft and translucent, about 5 minutes, so it turns sweet rather than sharp.
  5. Add the ground beef and cook, breaking it up, until browned and no pink remains, about 8 minutes. Season with salt and pepper, then remove from the heat and drain off excess fat.
  6. Press the beef into an even layer in the bottom of an 8-inch square baking dish. Spread the creamed corn over the meat, then top with the mashed potatoes and smooth the surface. Sprinkle with paprika and parsley.
  7. Bake for about 30 minutes, until heated through and bubbling at the edges. Finish under the broiler for a few minutes until the potato tops turn golden, watching closely so they don't burn.
  8. Let the casserole rest for 10 minutes before serving so the layers set and slice cleanly.

Tips from the kitchen

  • Drain the cooked potatoes really well and let the steam escape before mashing so your topping stays fluffy, not gluey.
  • Drain the fat off the browned beef so the finished casserole isn't greasy.
  • For a deeper golden top, brush the potatoes lightly with melted butter before broiling.

Estimated nutrition per serving: 410 cal · 21g protein · 38g carbs · 19g fat

Make it your own

  • Swap in ground turkey or a plant-based crumble for a lighter version.
  • Stir shredded cheddar into the mashed potatoes or sprinkle it on top before broiling.
  • Use whole kernel corn instead of creamed corn for more texture.

Storing & make-ahead

Cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm the whole dish, covered, at 350 degrees F until hot. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Good to know

Can I make pate chinois ahead of time?
Yes. Assemble the full casserole, cover, and refrigerate up to a day ahead. Add about 10 minutes to the bake time since it starts cold.
What kind of potatoes work best?
Starchy potatoes like russets or Yukon Golds mash up the fluffiest and give you a light, creamy topping.
Can I use whole corn instead of creamed corn?
Absolutely. Whole kernel corn gives more bite, though creamed corn is the traditional choice and adds a sweeter, saucier middle layer.
Why did my potato layer turn out gluey?
Overmixing releases too much starch. Mash just until smooth and avoid whipping longer than needed.

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