Shepherd's Pie Quebec-style (Pate chinois)

Total Time
Prep 5 mins
Cook 30 mins

Very easy (only three ingredients!). Ingredient amounts are approximately -- it doesn't really matter how much you use, it will still turn out fine.


  1. Brown ground beef.
  2. Place in casserole dish.
  3. Pour creamed corn on top.
  4. Top with mashed potatoes.
  5. Bake at 350 F for about 30 minutes.


Most Helpful

I found this gem of a recipe thanks to Diana #2's recommending it for the Read the review in the morning; had this on the table for dinner the same day! This is such an amazing little recipe: not only does it allow me to now make Shepherd's Pie 100% more than I've made it in the past, but it also allows you to jazz it up with scraps of things you have left over! I used a 10" round deep pie pan; layered the browned ground beef that was cooked with a shallot and 2 cloves of garlic. Used an entire can (15 oz) of creamed corn with that size pan; then used 1/2 of a 15 oz. can of drained mixed vegetables over the creamed corn. Topped it off with the mashed potoates that I had added the last scraps of sour cream and grated cheese to when mashing. In 30 minutes in the oven, I had nicely browned and bubbling dinner for four. This will be made weekly during cold weather as my husband is Scottish and grew up eating Shepherd's Pie back in the U.K. I also believe that this would be a wonderful and easy recipe to use for teaching children how to cook; it is simple and goof-proof! So glad that Diana #2 recommended this. :)

The_Swedish_Chef April 26, 2010

This is "comfort food" par excelance! I made this exactly as written. DH, who is the world's pickiest eater liked it. I made a second batch with frozen corn kernels, a tsp of parmesan cheese and a minced garlic clove mixed in. The plain kernels don't make sauce like the creamed corn, although it was also very good.

Zilla October 22, 2003

I'd heard years ago about a Sheherd's Pie recipe made with creamed corn, but had never tried it. Why did I wait so long. This was better than my usual (longer version) recipe. The only thing I did apart from the recipe was to add some seasoning to the beef as it was cooking. Nothing special, pepper, onions, bit of garlic. I was a little worried because there wasn't any gravy to keep the meat together, but the creamed corn made it work *perfectly*. I split the ingredients in half and baked in individual mini casserole dishes. BB, you have replaced my old standby. Billy insists on it, and why not. Tastes better, with fewer ingredients, and faster. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.

Diana #2 March 25, 2010

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