If you think Italians are picky about their bread and pasta and the different ways to cook and dress them, I was equally surprised to find out the many ways you can cook meat and potatoes in Northern countries. Not only many dishes look exactly the same, but the variations are so small that it’s hard to get confused.
For instance, when I lived in the UK, one of the first typical dishes I came across was their Shepherd’s Pie. It’s the one dish that brings everyone together: comforting, flavorful, simply delicious. Then I moved to Quebec, and I found out that they had an almost identical dish called Pâté Chinois. And France? They have something that looks identical: Hachis Parmentier. It turns out that they are all slightly different, and they also taste different, so shame on you if you dare call one for the other. Here’s a quick guide to what is what.
The difference among Shepherd’s Pie, Pâté Chinois, and Hachis Parmentier
Shepherd’s Pie, Pâté Chinois, and Hachis Parmentier are all comforting, layered meat-and-potato dishes, but they have distinct origins, ingredients, and cultural significance.
| Dish | Origin | Meat | Layers (Bottom to Top) | Unique Feature |
|---|---|---|---|---|
| Shepherd’s Pie | UK | Lamb/Beef | Meat, Mashed Potatoes | Gravy, sometimes cheese |
| Pâté Chinois | Quebec | Beef | Mashed Potatoes, Corn, Meat | Corn layer |
| Hachis Parmentier | France | Beef/Lamb | Meat, Mashed Potatoes | Béchamel/cheese topping |
Shepherd’s Pie
- Origin: United Kingdom
- Meat: Traditionally made with lamb (hence the name “shepherd”), though beef is sometimes used (then it’s called Cottage Pie).
- Layers: Cooked minced meat (often with onions, gravy, and sometimes vegetables like peas or carrots) topped with mashed potatoes, then baked until golden.
- Crust: Sometimes includes a cheese or breadcrumb topping.
The concept of minced meat baked under a potato crust dates back to the late 18th century in the UK, as potatoes became a staple food. It was a way to use leftovers (cooked meat and potatoes) stretching ingredients for working-class families. The term “Shepherd’s Pie” first appeared in print in the 1870s, specifically for dishes made with lamb (shepherds tend sheep).
Pâté Chinois
- Origin: Quebec, Canada (despite the French name, it’s not from France)
- Meat: Usually ground beef, sometimes with onions and spices.
- Layers: Bottom layer of mashed potatoes, middle layer of corn, and top layer of ground beef, all baked together.
- Unique Feature: The order of layers is reversed compared to Shepherd’s Pie, and corn is a signature ingredient.
Despite its French name (“Chinese Pie”), Pâté Chinois is a quintessential Quebecois dish, likely developed in the 19th century. Some believe it was inspired by Chinese immigrants working on railways in Canada, who introduced the concept of layered dishes. Others suggest it evolved from British meat pies, adapted with local ingredients (corn was a staple in Quebec). What is known is that it became a staple in Quebec’s logging camps and family kitchens, prized for its simplicity and heartiness.
Hachis Parmentier
- Origin: France
- Meat: Typically beef (sometimes lamb or a mix), cooked with onions, garlic, and sometimes tomatoes or stock.
- Layers: Minced meat on the bottom, topped with mashed potatoes, then baked or gratinéed.
- Unique Feature: Often includes a layer of béchamel sauce or cheese on top, and is named after Antoine-Augustin Parmentier, who promoted potatoes in France.
Hachis Parmentier is named after Antoine-Augustin Parmentier, a French pharmacist and agronomist who championed the potato as a food source in France in the late 18th century (potatoes were previously thought to be poisonous or only fit for animal feed). The dish is a French take on the British meat-and-potato pie, often enriched with béchamel or cheese, reflecting French culinary techniques. Hachis” means “minced” or “chopped,” referring to the meat.
History and geography shaping cuisine
All three dishes owe their existence to the widespread adoption of potatoes as a food crop in Europe and North America. Each dish was born from the need to use affordable, filling ingredients in creative ways. As the dishes traveled, they were adapted to local tastes and available ingredients. Shepherd’s Pie, Pâté Chinois, and Hachis Parmentier are three delicious dishes that all deserve a try.
Which one are you familiar with?
