This one dish casserole was one of my favoritest dishes all the while growing up, and remains a staple to this day. We grew up calling it Chinese Pie, never knowing that it's name derived from the French Canadian dish known as pate Chinois, and more widely known as shepherd's pie. There are a number of family variations, some using peas or carrots, others using pork, or lamb, or combinations, It is, quite simply, elegant in its own way, but just some wicked tasty! And the nice part is, you generally have enough for two meals! Yum!

Ingredients

2 cans each of whole kernel and creamstyle corn
3 pounds of freshly ground chuck
5 pounds round white or Yukon gold potatoes, boiled drained, and mashed with the butter and one half tsp each of salt and pepper,
1/2 stick unsalted butter
1 large onion, coarsely chopped
3 Tbs Cow Bell Hell, with 2 tsp reserved
9x13x3 inch baking dish, (I use Pyrex) 

Instructions

1. Combine both types of corn in a bowl and set aside.
2. In a large fry pan, sautee the onion until soft, add the ground beef and 2 Tbs, plus a tsp, of Cow Bell Hell, more to taste, and cook until there is no red left in the meat, stirring often.
3. When finished, drain as much fat as possible, and, reserving two large tablespoons for topping, place ground beef mixture evenly on the bottom of the casserole dish, followed by the corn, which I utilize a ladle or oversize plastic spoon to spread evenly, and then the potatoes, which have been boiled, drained and mashed with one half tsp each of salt and pepper, and a 1/2 stick of butter.
4. I then sprinkle the reserved two large Tbs of beef mixture evenly over the entire top, as a nice garnish. I also sprinkle another touch of Cow Bell over the top of everything just to finish things off.
5. Place in a 375 degree oven and cook for approximately 30 minutes, or until you can see bubbling coming up on the edges of the dish.
6. Let rest for 10 minutes or so, and dig in to your next favoritest dish!

Bon appetite!