'Chinese' Pie Recipe - Allrecipes.com
'Chinese' Pie Recipe
  • READY IN 55 mins

'Chinese' Pie

Recipe by  

"This one-dish meal doesn't have anything to do with Chinese food. Originating more than a century ago in Canada, it came from Chinese immigrants making do with ingredients from their new environment. This is a wonderful comfort food dish that is a family favorite. Kids love this dish! Serve with a green salad and some nice crusty rolls."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    45 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole with butter.
  2. Heat canola oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Stir ground beef into onion, season with salt and black pepper, and cook ground beef mixture until browned and crumbly, about 10 more minutes. Drain excess grease.
  3. Spread cooked ground beef mixture into bottom of the prepared casserole dish; pour cream-style corn over the ground beef in a layer; top with layer of mashed potatoes.
  4. Bake in the preheated oven until potatoes are browned and casserole is bubbling, about 30 minutes.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • For a quicker meal, you can use mashed potatoes from the grocer's refrigerated section; however, instant potatoes do not work well in this recipe.
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2012

Having a French Canadian mom that loved mashed potatoes meant we had Pate Chinois weekly in winter! For a really quick meal, I'll double it, use the frozen mashed potatoes (no peeling required) and make an extra for the freezer.

 
Most Helpful Critical Review
Nov 04, 2012

I make this almost weekly. I too am french canadian. My mom always called it shepards pie, and she would melt butter ontop of it. I someimes put cheddar cheese on top of the potatoes.

 
Oct 09, 2012

I've been eating this dish since I was born-Wonderful stapel. I crush potato chips on the top before I bake it with a little butter-Nice crunch

 
Oct 06, 2012

I have been eating this ever since I can remember. it is a French Canadian staple.. !! When in doubt for dinner... Make Pâté Chenois!!!!! Really is comfort food! Sever with salad and homemade fruit ketchup!

 
May 13, 2013

This is a plain shepherd's pie which is incredibly easy to put together once your mashed potatoes are made. I wish I had the memories to tie to this dish (I totally understand that), but felt it was plain. A+B = C. In this case - it's literally ground beef, creamed corn and mashed potatoes (it wasn't transformed into something else). I did like how the creamed corn added a sauce.

 
Sep 29, 2013

I grew up eating Chinese Pie in southern NH. My mom (French-Canadien) made it regularly but she used Campbells vegetable soup instead of corn. (I hated it as I hated most vegetables) Then we got a cafeteria at my grade school in 6th grade and they had it on the lunch menu with CORN! I told my mom I loved it and she made it with corn after that! After I became an adult, I learned that it is very tasty with the Campbell's soup also.

 
Feb 12, 2013

This recipe is comfort food that is easy and basic. I have always called this Shepard's Pie but I did get the recipe from a Canadian friend many years ago. I do use onion powder instead of onions because my kids can be picky if they see onions.

 
Jan 27, 2013

This recipe sounded weird when I read it, but we tried it and love it!! It has become a staple in our house. As for the Cook's Note at the bottom of the recipe, I never use real mashed potatoes because I don't like the consistency of them, I always use instant potatoes and have never had a problem. Yummy!

 

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Nutrition

  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 57.2 g
  • 18%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 992 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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