From what I can gather amongst my clutter of Gourmet cut-outs and slim volumes of cookbooks, the Chinese, traditionally, are not big on baked pies. Even upon my frequent visits to Chinatown, I have yet to witness a lemon meringue cooling on a sill.
Strolling along the slim aisles of crowded Asian markets I stop to visit the fruits and vegetables, many still unrecognizable despite my Thai friend, in tow, patiently reciting the names. In all my awe and fascination, I have yet to come across a Yukon Gold.
All this to say, I have never been to Scotland, but from what I can amass, the foundation of a Shepard's pie is that of mutton or lamb and mashed potato. Clearly the brand defines the product. Throughout most of the U.K. the pie changes base meats causing understandable alternations to name. Cottage and fireside have been uttered to discern identity and the like. So far so good.
Perplexing as a Chinese puzzle, lost in translation and jettisoned a thousand or so miles far across the many provinces and the vast Pacific, this meat and potatoes casserole found a pseudonym in French Canada. That of Chinese Pie (Pâte Chinois). I will leave it at that until such a time I am privy to the origin of such an extraneous credit.
[Hachis Parmentier À L' Ail Rôti et Oignons Verts]
The recipe featured in L'Orée du Bois & Formidérable for Shepard's Pie with Roasted Garlic and Green Onions proves literal in description. Hachis translates to minced or hashed, a culinary term for forcemeat. Parmentier means potato. Quite simple just as this quick and easy meal was meant to be.
Update: Check out this link to find out one of the urban legends explaining the origin of this famous French Canadain dish.
Hachis Parmentier A L'Ail Roti et Oignons Verts/Shepard's Pie with Roasted Garlic and Green Onions
Helpful hint before we begin: 1 fluid ounce = 25 mililiters, 25 grams = 1 ounce
Meat
15 ml olive oil
300 g chopped onion
600 g lean ground pork
30 g chopped garlic
200 ml white wine
5 ml dried thyme
3 ml dried crushed rosemary
1 bay leaf
Mashed Potato Mix
700 g peeled potatoes
75 g peeled garlic cloves
50 ml olive oil
150 ml milk
6 finely sliced green onions
20 g Parmesan cheese
Meat
Lightly brown the onion in a saucepan. Add the ground pork and cook until meat has no trace of pink. Add the wine, garlic, thyme and bay leaf and cook thoroughly over medium heat.
Mashed Potato Mix
Heat the olive oil and add the garlic cloves. Cook gently until the cloves are tender. Purée the garlic and oil together in a blender. In another pot boil the potatoes in salted water. When done mash them together with the garlic purée, milk and green onions. Set aside.
In a baking dish, spread the cooked meat and then cover wit the mashed potato mixture. Sprinkle the grated Parmesan over top with a small amount of olive oil. Bake in a 375 degree F oven for 15 to 20 minutes.
Suggested wines: Red wines from Beaujolais and the Loire Valley
