Ethné went all Caribbean on this recipe: cumin in the meat, chiles in the corn, nutmeg in the potatoes and other modifications add a much needed dose of flavour to this comfort food and staple of Québecois cuisine.
- 4 cups kernel corn
- Aleppo pepper
In a pan, sauté onion in olive oil for three minutes.
Add meats and cook until crumbly.
Add remaining Meat Mixture ingredients and simmer for 10 minutes. Set aside.
In a pot of boiling salted water, cook potatoes until soft. Drain.
In a pot, heat the milk with butter, salt, nutmeg and green onions. Once heated, pour into Mashed Potatoes and whisk. Set aside.
In a medium bowl, mix together corn, salt and hot pepper.
In a blender, purée a portion of corn mixture.
In a flat casserole dish, create three layers with ingredients in the following order: meat, corn, potatoes. Cook 30-40 minutes at 375ºF.