4 cups (680 g) russet or Yukon Gold potatoes, peeled and cubed

1/4 cup (55 g) butter, approximately

1/2 cup (125 ml) milk, approximately

1 onion, finely chopped

1 lb (450 g) lean or semi-lean ground beef

1 can (19 oz/540 ml) creamed corn

Paprika, to taste

Dried parsley, to taste

In a large pot of salted water, cook the potatoes until very tender. Drain.

With a masher, coarsely crush the potatoes with at least 2 tbsp of the 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 375°F (190°C).

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 into the bottom of an 8-inch (20 cm) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.

Bake for 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.

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