Quebec-Style Veal Shepherd’s Pie Meal Prep
A simple meal-prep version of pâté chinois made with ground veal, corn, and creamy mashed potatoes. It is familiar, comforting, and easy to portion for reheatable lunches or dinners.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 1 serving
Ingredients
- 50 g Beef Broth
- 1 g Black Pepper
- 8 g Butter
- 80 g Corn kernel
- 100 g Creamed Corn
- 150 g Ground Veal
- 35 g Milk 2%
- 250 g Potato
- 1 g Salt
- 6 g Worcestershire Sauce
- 45 g Yellow Onion
Instructions
- Peel and chop the potatoes, then boil them in salted water until very tender.
- Drain the potatoes and mash them with the milk, butter, half the salt, and half the black pepper until creamy.
- In a skillet over medium heat, cook the onion for a few minutes until softened.
- Add the ground veal and cook, breaking it up, until no longer pink.
- Stir in the beef broth, Worcestershire sauce, remaining salt, and remaining black pepper, then simmer until the mixture is moist but not watery.
- Spread the veal mixture in a meal-prep container or small baking dish, then layer the creamed corn and frozen corn kernels over top.
- Top with the mashed potatoes and smooth the surface.
- Bake until hot and lightly golden on top, then cool before refrigerating for meal prep.