Cottage Pie, Pâté Chinois, or Shepherd’s Pie? This Version Beats Them All

Описание: Whether you know it as Cottage Pie, Shepherd’s Pie, or Pâté Chinois (as it’s called in Québec), this dish has been passed down through generations — and for good reason. A golden mashed potato topping, rich savory filling, and no shortcuts in sight. There’s something deeply satisfying about a good Cottage Pie — with its humble ingredients, slow cooking, and the kind of comfort that fills both the kitchen and the soul.

In this episode of Kitchen in the Shire, I’ll show you my cozy, country-style take on this timeless favorite.

Grab a cup of tea, settle in, and let’s cook something warm together.
You’re always welcome in my Kitchen.

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👇 Grab the full recipe below 👇


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🧾 INGREDIENTS:
Meat Layer
2 tablespoons Bacon Grease (optional)
1 small onion, diced
4 cloves of Garlic, chopped, more if you like garlic.
Salt and pepper to taste.

Potato Layer
2.5# yellow gold potatoes, peeled and diced to 1” cubes
Salt for boiling water, about a teaspoon or 5.7g.
1 stick or 113g butter - room temp.
3/4 cup or 175ml of Heavy Cream - ADD AS NEEDED.
Salt and pepper to taste.

Creamed Corn Layer
A knob of butter (3 tbsp or 43g)
1 small onion, diced
2 tBsp or 15g of AP Flour
4 cups or 700g of Fresh Corn Kernels - (canned is ok if drained)
2 sprigs of Fresh Thyme - 1/2 tsp or 46g dried -
1-1/4 cups or 295ml of Whole Milk
3/4 cup or 175ml of Heavy Cream
2 tsp or 8.4g of Sugar
Salt and pepper to taste.

🎤 Voiceover by Damon Webb– thank you for bringing your warmth and charm to our videos!
If you need a Voice Over Artist, THIS IS YOUR GUY!
Check out more of his work here: https://damewebb1.wixsite.com/damewebb

TIMESTAMPS:
00:00 - Intro
00:26 - Let’s start with the basics.
03:31 - Adding the meat.
05:19 - Pan Selection and the First Layer.
07:22 - ULTIMATE CREAMED CORN
12:00 - The Key to FLUFFY P-O-T-A-T-O-E-S
14:56 - The secret to get great flavor!
16:53 - Building the Pie
18:30 - into the oven
19:22 - TASTE TEST… WOW!

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