Ingredients

1 lb lean ground pork
1 lb lean ground beef
1-2 small onions – diced or minced
2-16 oz cans cream corn (I prefer Del Monte or Green Giant)
Mashed potatoes (4-5 med/large potatoes)
Salt, pepper, garlic salt, and whatever else you like
Butter – at room temperature (NOT margarine)
 

The making of...

1. In fry pan, brown meat and onions – not dry, just until no longer pink and onion is transparent.

2. Drain excess fat if any.

3. Put cooked meat in a 9x13 (or smaller) dish and cover with cream corn.

4. Cover corn with mashed potatoes. Spoon mashed potatoes carefully as it will slide around over the top the corn. I normally use a couple of tablespoons. Then use the back of a fork to flatten slightly, and then run the fork over the potatoes to make a ridged pattern.

5. Dot potatoes with butter.

6. Bake uncovered at 350 for about 40 min. or until top is golden brown and seems crispy. Sometimes, at the end, I put the broiler on to make it crispier and darker. Keep an eye on it. Remove from stove and let sit 15 min.

 

Note: You might want more pork, like 1 1/2 lb. After making it, you'll know if you want more pork or more beef. I prefer the pork since it's not as dry.  Ground veal is also nice. Mashed potatoes: we normally mash them with lots of butter, sour cream or yogurt, 3-4 tbsp. of Dijon (or to taste), and salt and pepper. Taste and adjust accordingly.

 

Compliments to Chef Aline!