Pate Chinois (Canadian Beef)

In a large pot with salted water, cook the potatoes until they are very tender. Drain.
Using a masher, coarsely mash the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, puree the milk. Season with salt and pepper. Set aside.
With the rack in the middle position, preheat the oven to 190°C (375°F).
In a large skillet, brown the onion with the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from heat.
Lightly press the meat into the bottom of an 8-inch (20 cm) square baking dish. Cover with corn and mashed potatoes. Sprinkle with paprika and parsley.
Bake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.

foods：
4 cups of potatoes
60 ml butter
½ cup of milk
450 g minced meat
1 onion finely chopped
500ml creamed corn
to taste paprika
parsley to taste
a pinch of salt
pinch of pepper