Pate chinois (shepherd's pie)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cooked left-over beef; chopped, OR (up to 2) |
| 1 | pounds | Minced beef |
| 3 | tablespoons | Meat fat |
| 2 | larges | Onions; minced |
| ½ | teaspoon | Savory |
| Salt and pepper; to taste | ||
| 1 | can | Creamed corn |
| 4 | cups | Mashed potatoes |
Directions
Melt the fat and brown the onion over high heat. Add the cooked or raw meat, savory, salt and pepper. Stir over medium heat 3 to 4 minutes.
Place in a baking dish. Pour the corn over the meat and top with potatoes mashed with milk. If you like, a small piece of butter may be added. Smooth top with a knife, making pretty designs and dot with butter. Bake in a 375 degree F oven for 20 minutes.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 26, 1997
Related recipes
- Easy shepards pie
- English shepherd's pie
- Hearty shepherd's pie
- Mw shepherd's pie
- My shepherd's pie
- Pimblett's shepherd's pie
- Savory shepherd's pie
- Shepards pie
- Shepherd pie
- Shepherd's pie
- Shepherd's pie #1
- Shepherd's pie #2
- Shepherd's pie #3
- Shepherd's pie #4
- Shepherd's pie (rodier)
- Shepherd's pie (syd)
- Shepherdess pie
- Sweet shepherd's pie
- Vegetarian shepherd's pie
- Vegetarian shepherds' pie