This traditional comfort food can be served piping hot from the oven on a cold winter evening, or warmed up the next day. When I was growing up in Quebec, This recipe was a filling and thrifty meal for a large family. Serve with pickled beets, iceberg lettuce salad, and warm crusty bread.
- Potatoes medium, peeled and quartered 6-8
- Butter use extra for dotting top 1 tbsp
- Milk whole 1/2 cup
- Black Pepper freshly ground 1 tbsp
- Onion Spanish or yellow, diced 1
- Ground beef 2 lbs
- Sea Salt 1 tsp
- Creamed sweet corn 15 oz cans 2
- Add potatoes to a pot of boiling water and cook on medium high until tender, about 20 minutes. Drain.
- Mash the hot potatoes with a potato masher. Add butter and some of the milk and mash again. Beat with an electric mixer, adding just enough milk to whip the potatoes until they’re fluffy. Cover to keep warm and set aside.
- In a heavy skillet on medium, heat the oil and sauté the onions for 3 to 4 minutes. Transfer the onions to a large mixing bowl and set aside.
- Using the same skillet, cook the ground beef with the salt and pepper on medium-high heat until no longer pink, crumbling the beef with a fork as it cooks.
- Transfer the beef to the onion bowl using a slotted spoon to drain off any fat. Mix well.
- Preheat the oven to 400°F.
- Line the bottom of a 7- x 11-inch baking or casserole dish with the meat and onion mixture. Pour the creamed corn over the meat.
- Spread the whipped potatoes evenly on top of the corn, right to the edges of the casserole dish, forming a crust. Use a spatula to make peaks on the potato crust for a decorative look. Dot with butter.
- Bake, uncovered, until the potatoes are golden brown, about 30 minutes.
- Broil for an additional 5 to 7 minutes, browning but not burning the top.
- Remove from the oven, cover, and allow the casserole to set for 5 to 10 minutes before serving
o TIP Place a baking sheet under the casserole dish to catch any spills.