Steak, Blé d'inde, patate! Pour tous ceux qui ont grandit connaissant La Petite Vie, cette fameuse expression vous est familière. Assez simple non: du steak couvert par du blé d'inde et des patates. :)
Ok, to the rest of Canada, this dish is called Shepherd's Pie. Personally, I don't understand why it is called this way when the French Canadians call it Chinese Pie... There is a pretty interesting and valid explanation for the name of this wonderful dish. Back when the railroads were being built in Western Canada, most of the labor came from China (cheap and close by). In order to feed the workers, they would prepare some sort of stew mixture that included the most available and cheap ingredients in the region: Meat, corn and potatoes. They would mix it together and serve it to the workers. Now, rumor has it that some French Canadians working on the railroads would call it the Chinese Pie as it was made for the workers who were mostly Chinese. They brought the recipe back to Easter Canada as they liked it so much and since then, every French Canadian home has been serving this delicious dish. I think that it is one of the dishes that best represents Canada. Some of the world's best meat, corn and potatoes are found there.
So, David LOVES Pâté Chinois.... He freaking loves it. If it was up to him, we would be eating this meal once a week minimum. Everytime I ask him for advice on what to serve for guests that are coming over, I always have to stop him before he answers and tell him: Don't say Pâté Chinois!!! He laughes and says that, in that case, he has no idea. I personally like this dish but would not serve it to guests (except if we want to make them try a typical Canadian dish) as I find it not fancy enough. Mister was pretty happy when I told him that Pâté Chinois was on the menu thursday night!
I have converted quite a few Spaniard to this meal. Actually, one of my friends does it at home since they liked it so much.
Pâté Chinois
Ingredients:
500grs ground beef
500grs corn
8 potatoes
1/2 onion
1 tsp garlic powder
1 tsp parsley
1 tsp paprika
2 tbsps butter
1/3 cup milk
salt and pepper
oil
Preheat oven at 200C.
Peel and cut the potatoes. In a large pot, cover the potatoes with water, cover and bring to a boil. Keep boiling for about 20 minutes.
Cut the onion. In a large pan, add some oil. When ready, sweat the onion for a few minutes.
Add the meat and cook while breaking it into small pieces.
Add the spices.
Set the meat aside and let rest for a few minutes to remove the excess broth. Add the meat to an oven dish forming a layer and pressing it down.
On top, add the corn and form a nice layer.
When the potatoes are done (using a fork, check the texture), drain the water.
Add the butter, milk, salt and pepper. Using a masher, mash the potatoes.
After a few minutes and a few sweats, your mashed potatoes are ready.
I use the masher to place it on top of the corn. This way makes it easier to spread without having the corn sticking to the potatoes and mixing into the top layer.
Using a knife, spread it evenly.
Sprinkle some paprika on top. My mom usually adds bacon but I didn't have any...
Bake for about 20 minutes.
Before serving, let it rest for about 10 minutes. First because it will be burning hot and second it will be easier to serve it. Using a knife, separate the pie from the sides and cut into the amount of pieces desired.
And there you have it! A true Canadian recipe :)
Oh, forgot the mention, the usual method to eat this is by mixing it all together and adding ketchup. Don't ask me why, I don't like ketchup so I never add it... but David is a true French Canadian and you cannot serve him Pâté Chinois without his Heinz Ketchup!
Here is a preview of his plate:
Don't get fooled by the picture. This dish is always a winner at the kitchen table. If David could, he would lick the plate :P
