4 cups (1 litre) peeled and cubed potatoes (about 4 potatoes)

3 tablespoons (45 ml) butter

1/2 cup (125 ml) milk

2 tablespoons (30 ml) chopped flat-leaf parsley

Celery salt, to taste

Onion salt, to taste

1 1/2 lb (675 g) lean ground beef

1 onion, chopped

2 tablespoons (30 ml) olive oil

2 cups (500 ml) cheese curds

1 can 19 oz (540 ml) cream-style corn

1/2 teaspoon (2.5 ml) paprika

Salt and pepper

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

With a masher, coarsely crush the potatoes with the butter. With an electric mixer, purée the mixture with the milk. Add the parsley, celery salt, and onion salt. Season with pepper. Set aside.

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

In a large skillet over high heat, brown the meat and onion in the oil. Season with salt and pepper.

Lightly press the meat at the bottom of a 33 x 23-cm (13 x 9-inch) baking dish. Spread the cheese curd over the meat. Layer with the corn and the mashed potatoes.

Sprinkle with the paprika and bake for about 40 minutes. Finish cooking under the broiler.

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