Tuesday, November 27, 2012

Tourtière Chinois

I mashed together two classic Quebec dishes and came up with a Tourtière-flavoured Pâté Chinois.  (For all you anglophones, Pâté Chinois is basically the same as Shepherd's Pie.)  Sorry there's no picture, but it was very tasty and the kids loved it!

1 lb. ground beef
1 clove garlic, minced
1 tbsp. flour
1 tbsp. Epicure's 3 Onion Dip Mix
2 tsp. Epicure's Beef & Steak Seasoning
1/2 tsp. Epicure's Pumpkin Pie Spice (I didn't have any so I used Fruit Crumble Spice instead.)
1 tbsp. Epicure's Gravy Mix
salt & pepper
1 c. water
1 potato, cubed or grated
1/2 c. frozen corn
5-6 potatoes, boiled and mashed (with milk & butter)

Brown meat in a frying pan.  Add garlic, flour, and seasonings.  Add water and potato.  Bring to a boil and then reduce heat and cover for 10-15 minutes (until potato is cooked).  Add corn and cook for another few minutes.  Pour into a baking dish and spread mashed potatoes over top.  Sprinkle with paprika.  Bake at 350 F for 30 minutes.
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