Ingredients

4-5 large potatoes
500ml milk
1/2 cup melted butter
canned or frozen corn (500g)
750g lean ground beef
mozzarella cheese
large onion
4 cloves garlic
1 tbs olive oil
salt and pepper to taste

Procedure

Peel and cut your potatoes in 8ths and bring them to a boil in a large saucepan half filled with water. Cook until tender (fork easily runs through the pieces of potato)

While the potatoes are cooking, put the uncooked corn kernels in a large bowl and set aside.

In a large skillet, cook the ground beef and finely diced onions. Once cooked, drain fat and return to pan. Spice with your favorite steak spices and/or salt and pepper and cook for a few more minutes. Remove from pan into the bottom of an oven-ready deep dish.

Grate mozzarella over all of the meat in the dish enough to cover everything lightly.

Once the potatoes are cooked, drain them into the waiting bowl of corn kernels – this will help thaw out and gently cook the corn kernels. If they remain frozen, don’t worry about it, just drain and add some fresh boiling water to the corn.

Preheat your oven to 450°F

Leave the drained potatoes in the original pot and add 1/4 cup of butter and some salt to taste. Mash the potatoes until they are almost lump free. add the milk bit by bit while still mashing. You want a creamy smooth consistency. Once mashed, add the garlic by shredding it finely using the smallest gratings of a cheese grater and mixing a bit.

Drain the corn kernels and add the other 1/4 cup butter, salt and pepper to taste. spread this over the cheese and meat in the oven-ready dish. Grate another layer of mozzarella over the corn. Once done, use a large spoon to press down gently all over the cheese and corn to compress everything.

Finally, add the layer of mashed potatoes over the rest and with a back of a spoon, tap the top of the mixture to make small peaks (this will add some texture once we bake it).

Top with some more mozzarella cheese and a pinch of paprika.

Bake at 450°F for 10 minutes.

Enjoy!