Pâté Chinois
4 cups russet or Yukon Gold potatoes, peeled and cubed
3 tablespoons butter, approximately
1/2 cup milk, approximately
1 egg
¼ cup olive oil
1 onion, finely chopped
1 lb (450 g) lean or semi-lean ground beef
1 can corn kernels or creamed corn
1 teaspoon oregano
1 tablespoon MTL steak spices 
1 teaspoon salt
1 teaspoon black pepper

In a large pot of salted water, cook the potatoes until very tender, drain and coarsely crush with the butter. Whisk in the milk and season with salt and pepper. Mix in the egg, Set aside.
Preheat the oven to 375°F . In a large skillet ( I like using cast iron and use it as a baking and serving dish), heat the oil over medium heat, add onion and cook until transparent, add the meat and cook until broken down and fully cooked (use a whisk to break the meat up, it’s an unusual tool, but it works wonders) Season with salt , pepper and spices and mix in the corn.
Lightly press the meat into the pan . Cover with mashed potatoes. 
Bake for 30 minutes. Finish cooking under the broiler if a darker crust is desired.