Okay so this next bit of St henri’anese’ flavour has a little bit of history especially among French Canadians. Back in the day when French Canadian workers were being fed by chinese cooks, they were eating a concoction of mince meat, potatoes and corn. It was a variation on Shepherd’s Pie which was originally cooked with lamb. Yey instead of lamb they would get mince meat beef, (or horse…). Upon being asked what they were eating these ‘Canadiens’ would respond, ‘Du Pate Chinois!’ Thus came a Canadian classic. Although it has been juiced up ‘Italian style!’
1lb of mince meat beef
5 potatoes,..this can vary depending upon how thick you like it.
1 can of creamed corn.
philadelphia cream cheese
olive oil
garlic
basil
mint
parsley
salt
pepper
In a bowl, mix the mince meat with the parsley, salt, pepper, basil. Try an egg if you are feeling ambitious along with some breadcrumbs. Next put the meat in a hot pan to cook with olive oil. Peel and boil potatoes, when ready, mix with philadelphia cream cheese in order to create ‘mashed’ potatoes.’ The next step is when ready, take out a deep baking tray or casserole dish, spread the meat evenly across the dish. Next open the can of cream corn, and spread evenly over the meat. Finally spread the potatoe mixture evenly across the corn forming three layers. (Even you’re still feeling ambitious, lightly drizzle grated cheddar cheese across(or mozzarella…) the top and bake in the oven. When it’s ready, you’ll know! It’s friggin’ delicious!
