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This comfort classic layers creamy mashed potatoes on top, sweet creamy corn in the middle, and nicely browned ground beef on the bottom. Folks in Quebec love making it for cozy family dinners because it's downright simple and full of homey goodness.
I've been whipping up this comforting dish for over two decades, and every holiday, my kids still ask for it. There's just something magical that happens when you put these three simple layers together.
Irresistible Ingredients
- Sweet paprika: Throws in a splash of orange color and a cozy bit of smoky flavor
- Ground beef: Lean or medium both work well—medium gives you a richer taste thanks to a touch more fat
- Mashed potatoes: Yukon Golds make things creamier, Russets are light and fluffy
- Cream-style corn: It's the star right in the middle—pick a brand you love since that sweetness matters
- Dried parsley: Adds a herby pop and makes it look nice
- Onion: Use a yellow one to bring out that sweet, balanced flavor your beef layer needs
- Butter: Melts into the mashed potatoes for extra richness—go for unsalted so you can tweak salt levels
- Milk: Whole milk is best for a really smooth, soft mash
Step-by-Step Cozy Instructions
- Baking it up:
- Slip your dish into a hot oven for half an hour until bubbly edges show up. If you want to crisp up the top, pop it under the broiler for about 3 to 5 minutes but keep an eye on it. Let it chill for 10 minutes before you serve so it's easier to scoop and tastes even better.
- Putting it all together:
- Spread the beef across the bottom of your dish and pat it down flat with a spoon. Pour over that sweet creamy corn and spread it out. Drop the mashed potatoes scoop by scoop right on top, smoothing them gently so layers stay put. Finish by dusting with paprika and sprinkling with parsley for that pop of color and flavor.
- Browning the beef:
- Toss the onion into a big skillet with melted butter over medium-high heat. Cook until it looks see-through and a little golden, about 3 or 4 minutes. Add the ground beef, stirring and breaking up any clumps with your spoon, and keep going for around 8 minutes until it's nice and brown. Throw in some salt and pepper.
- Mashing the potatoes:
- Once you’ve drained the hot potatoes, keep them in the pot to dry off a bit more. Add in two big spoonfuls of butter and roughly mash. Switch to a hand mixer on medium, pouring in hot milk a little at a time till the mash is super creamy. Loads of salt and fresh pepper go in now.
- Boiling potatoes:
- Start your potatoes in a pot with cold water, never hot—keeps cooking even. Stir in a spoon of salt. Bring to a boil, then lower the heat and gently simmer for about 25 minutes. Check with a knife; they’re done if it slides in easy. Drain well by tilting the pot.
Must-Know Tips
- Make ahead and keep chilled for up to 2 days before baking
- You can freeze the whole thing for up to 3 months and it's just as tasty
- Try spicing up each layer separately for extra depth
I always keep cans of creamy corn tucked away just for this dish. My Quebec-born grandma made it every Friday when I was a kid and as soon as that paprika hit the oven, you knew a good dinner was coming. Still one of my favorite food memories.
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Storing and Warming Up
Stick leftovers in a sealed container in your fridge and they'll be good for about 3 to 4 days. For heating up a big pan, cover with foil and bake in a 160°C oven for around 20 minutes or until hot all the way through. Smaller helpings? Zap them in the microwave for 2 minutes on medium, then check if they need a bit more time.
Tasty Local Twists
If you’re in one part of Quebec, don’t be surprised if someone sprinkles a bit of cinnamon onto the corn for a sweet vibe. Some folks go with whole kernel corn or even blend two types for extra texture. By the coast, they sometimes swap out the beef for flaky white fish, nodding to old-school seaside eats.
Perfect Pairings
Top tradition is serving this with tangy pickled beets or a squirt of ketchup. A crisp, bright slaw makes a fresh counterpoint to the rich layers. Want to change things up? Toss together a simple green salad with a maple vinaigrette—it’s awesome with these flavors.
Pro Tricks
- Mix in a spoonful of sour cream or cream cheese to make your mashed potatoes super luxurious
- If you’re into that chunky style, just use a potato masher and skip the mixer
- Make the mash ahead the night before, then gently warm it up for quicker prep on busy days
Frequently Asked Questions
- → What type of potatoes should I use?
Russet or Yukon Gold potatoes work best for smooth mashed potatoes.
- → Can I swap the beef for another protein?
Yes, ground chicken or even lentils for a vegetarian option are great substitutes.
- → Can I prepare it ahead of time?
Definitely! Assemble it in advance and heat it up in the oven when ready to serve.
- → What spice gives it more flavor?
A sprinkle of paprika or dried parsley works well. You can also try a dash of nutmeg in the mash.
- → How do I stop the mash from sticking to the dish?
Brush the dish with a little butter or drizzle some oil before spreading the mash to prevent sticking.