Potato

• Boil until soft:
  • 2 Lbs — Potatoes, cut into small pieces
• Drain, mash, and add:
  • 2 — Egg Yolks
  • 4 Tbsp — Milk
• Beat until smooth.

Meat

• In a wok or deep frypan:
  • 2 Tbsp — Oil
  • 2 Lb — Lean Ground Beef
• Continuously stir and turn over until the meat is crumbly and its pink colour is almost gone. Do not overcook, otherwise the meat will lose its moisture and become tough.
• Set aside to drain off as much fat as possible.

Onions

• Fry until browned:
  • 1 Tbs — Olive oil
  • 1 — Onion, chopped finely
• Add:
  • 4 cloves — Garlic, crushed and chopped finely (non-traditional)

Combine

• In a greased 8" x 12" glass baking dish, build three layers:
  1. Uniformly mix together, and press down to form a compact even layer:
     • Thoroughly drained meat
     • Cooked onions
     • 1 Tbsp — Worcestershire Sauce (non-traditional)
     • 1 tsp — Black Pepper
     • 1 tsp — Salt
  2. Spread evenly, without disturbing base layer:
     • 12-14 Oz — Canned Cream-Style Corn, undrained
     • 12-14 Oz — Canned Corn, drained
  3. Spread potatoes evenly, without disturbing corn. (If the potatoes won't spread easily, use your hands to flatten and place.)
• Finish:
  • Run a fork along the surface to make it look like a plowed field.
  • Lightly drizzle on surface:
    • 1 Tbs — Melted Butter
  • Sprinkle:
    • 1 tsp — Paprika

Cook

• Bake for about 30 minutes at 375°F. on middle rack, until meat layer is bubbling.
• If top isn't brown, use broiler.

Serve

• Allow to cool for a while.
• Cut into 6 or 8 portions.
• Plate with:
  • Sliced Pickled Beets (traditional option)
  • Non-fructose Ketchup (traditional essential, not optional)