Had this over the holidays! So so good, I love the old French recipes!! They go so well with the season and turkey.
- 4 cups (1 litre) Russet or Yukon gold potatoes, peeled and cubed
- 1/4 cup (60 ml) butter, or more
- 1/2 cup (125 ml) milk, approximately
- 1 lb (454 g) lean or semi-lean ground beef
- 1 onion, finely chopped
- 1 can 19 oz (540 ml) creamed corn
- Paprika, to taste
- Dried parsley, to taste
- Salt and pepper
- In a large pot, cook the potatoes until they are soft and brown.
- With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
- In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.
- Lightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
- Bake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.