My first time ever trying "Pate Chinois" was at my boyfriends parents house in Quebec, which is essentially Shepherds pie. I decided to derive that into my own inspiration.
My version uses chicken although you may use turkey. You can also just use crumbled up firm tofu because it gives a meaty texture. (I used half tofu in my mixture.) You can omit or add veggies as you liked. I have corn, carrots, peas, onions, garlic and mushrooms.
The people at my house like to eat it with ketchup or sour cream. This recipe makes up to a dozen servings or more, depending on your appetite. It's extremely filling and good fo winter nights. :) Bon appetit.
- Preheat oven to 400 F
- Cut your potatos into smaller pieces and put it in the pot of boiling water. Boil until mash-able.
- Using a potato masher, mash up the potatoes and add the milk and margarine. Set aside.
- In a big pan, fry the onions in olive oil. Progressively add the carrots, mushrooms, chicken and tofu and then corn + peas last. Cook until chicken is nicely done.
- Add chicken stock, salt and pepper and thyme to taste.
- Lastly add the starch to thicken the mixture, letting it boil.
- When done, put in your baking dish. Spray dish with pam first, then put the chicken mixture in the pan.
- Take your mashed potatoes and put it on top. Spread mixture. Take a fork and make a vertical stripe pattern on the mashed potatoes. Bake for about 10-20 minutes or until the mashed potatoes are browned on top.