Pâté Chinois aka Shepherd's Pie

What better to make for Easter than Shepherd's Pie. Or as my family has always called it, Pâté Chinois, which is French for Chinese Pie. 


This is a family recipe which is very versatile. We are always adding layers and sometimes removing layers, to make this recipe slightly different. Feel free to add or remove a layer to make it your own. 

You Will Need:


2 1/2 pounds of ground Turkey. 


Approximately 5 large Potatoes.


1 pound bag of Carrots (dip chip style will cook faster).


1 can Sweet Peas (15 oz)


1 can Sweet Cream Corn (14 3/4 oz)


3 cups of Shredded Mixed Cheese








How To Prepare:


Wash, peel, and cube potatoes. 


Boil potatoes, and carrots separately on high until soft. (The carrots will take longer to soften.)


Brown the ground turkey. Drain the turkey in a colander. Season with pepper and stir.


Once they soften, drain the potatoes and mash them. Mix in 2 table spoons of butter and 1/4 cup of milk. Add salt and pepper to taste. 


Preheat oven to 350*.


Once they soften (it will take a while), drain the carrots and mash them. Mix in 1 table spoon of butter. (If they are not completely smooth and slightly gritty, do not worry, they will still taste fine as long as you were able to mash them).


Next you are going to layer these ingredients into a 9X13 casserole dish. 


Layer the meat evenly on the bottom of the casserole. 


Sprinkle 3 cups of shredded mixed cheese on top of the meat. 


Open the can of peas, drain it, then spread them over the cheese. 


Scoop the mashed carrots onto the peas and spread evenly over them. 


Scoop the mashed potatoes onto the carrots and spread evenly over them. 


Open the can of cream corn and spread it over the potatoes. 


Bake this in the oven for 10 minutes. 

Tips:

You can use ground beef if you would like, I just use turkey in attempts to eat healthier. 

The carrots take the longest to soften, so you may want to start boiling them before you start peeling your potatoes. 

Enjoy!