Pâté Chinois (Quebec Style Shepherd's Pie)

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• 2 lbs potatoes, (peeled and quartered)
  Ingredient note

  Source: 2 lbs potatoes, (peeled and quartered)
• 1/3 c milk
  Ingredient note

  Source: 1/3 c milk
• 1 Tbsp + 1 Tbsp salted butter
  Ingredient note

  Source: 1 Tbsp salted butter; Source: 1 Tbsp salted butter
• ¾ tsp + ¾ tsp salt
  Ingredient note

  Source: ¾ tsp salt; Source: ¾ tsp salt
• ¼ tsp garlic powder
  Ingredient note

  Source: ¼ tsp garlic powder
• 1/8 tsp ground black pepper
  Ingredient note

  Source: 1/8 tsp ground black pepper
• 1 each onion, (diced)
  Ingredient note

  Source: 1 onion, (diced)
• 1 lb ground beef (90% lean)
  Ingredient note

  Source: 1 lb ground beef (90% lean)
• 1 tsp paprika
  Ingredient note

  Source: 1 tsp paprika
• 1 tsp thyme
  Ingredient note

  Source: 1 tsp thyme
• 2 c sweet corn,* (thawed if frozen)
  Ingredient note

  Source: 2 c sweet corn,* (thawed if frozen)

1. Preheat the oven to 350F.
2. Put peeled and quartered potatoes into a medium soup pot and cover with water. Bring to a boil and simmer for 15-20 minutes, until the potatoes are very tender. Drain and add the milk, 1 Tbsp butter, ¾ tsp salt, garlic powder, and black pepper. Beat using an electric hand mixer to achieve very smooth and fluffy mashed potatoes. (If using leftover mashed potatoes, beat them to create a smooth texture, adding a splash of milk if necessary.) Set the potatoes aside.
3. In a large skillet, heat 1 Tbsp butter. Add the diced onion and sauté over medium-high heat until the onions are golden, 3-5 minutes. Add the ground beef and brown the beef until it is cooked through. Add the paprika, thyme, and salt. Taste and adjust the seasonings as desired.
4. Pour the onion and beef mixture into the bottom of a greased 8x8 baking dish. Evenly distribute the corn over the meat. Finally, dollop the potatoes over the corn, spreading them to create an even top crust.
5. Place the dish in the oven and bake for 30-40 minutes, until the top is golden brown.