Shepherd's Pie (Pâte Chinois)
Traditional Quebecois-style   

1 Kg medium or Lean Ground beef
2 Onions
1 tablespoon salt
1 teaspoon pepper
4 tablespoons (or more) Soya Sauce           
2 cans corn niblets            
8 white potatoes                   
4 tablespoons butter            
1 tablespoon salt             
1/2 cup milk           
1 egg

Optional:
2 Egg whites
Peel and boil potatoes. While this is happening brown the meat in a frying pan, with onions, salt, pepper and Soya Sauce. Drain fat and pat down with paper towel to remove excess grease. Portion into 2-4 baking pans. Remove corn from can and rinse under cold water to remove excess salt. Cover beef with corn niblets. In a separate bowl mash potatoes, butter, sale, milk and egg until fluffy. Cover corn in baking pans. In a small bowl quickly whisk 2 egg whites. Cover potato top with thin layer of egg white by hand or brush. Heat in oven at 325 for about an hour. To make the crust very brown at the last moment turn the oven on "broil/grill" and leave the oven door open (giving the oven enough oxygen to brown, not burn) until toasty brown. Remove from heat and let stand for 5 minutes before serving. Careful.. It will be very hot under potato covering.

  

When I moved to Quebec one of the staples was Shepherd's Pie. But when I said; please sir, can I have some more... the server did not know what I was talking about. Seems like they called it Pâte Chinois over there. OK, so... Chinese Pasta??? (this being the literal translation...). When I inquired as to why it was called Pâte Chinois instead of Shepherd's Pie they said that the difference; (and why it tasted so good that I wanted some more...) was that they fry the beef in Soya Sauce. Ahhh.... Try it; it works; giving a nice flavor and brown finish to the meat.To get a nice golden brown crust on your potatoes simply whisk 2 eggs (warmed to room temperature) in a small bowl and spread accross the top by hand or with a brush. When baked the egg will turn brown and give a nice crust.

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Related Pages:
Proper meat selection and prepartation

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