4 potatoes, cooked in skins & still hot
2 tbsp. (30 ml) butter
3/4 c. (175 ml) milk, heated
1 tbsp. (15 ml) peanut oil
3 onions, finely chopped
2 green onions, finely chopped
2 celery stalks, finely chopped
1/4 tsp (1 ml) chili powder
1/2 tsp. (92 ml) basil
1 lb. (500 g) lean ground beef
12 oz. (341 ml) can, whole kernel corn, drained
2 tbsp. (30 ml) melted butter
Salt & pepper
Pinch of nutmeg
Pinch of thyme

Preheat oven to 350 degrees. Grease baking dish with butter and set aside. Peel cooked potatoes, cut up and mash until smooth. Add 2 tablespoons butter and season with salt, pepper, and nutmeg; mix well. Incorporate hot milk to potatoes and set aside. Heat oil in large, deep skillet. Cook onions, green onions and celery with all seasonings 3 to 4 minutes over high heat. Mix well and add meat. Cook 4 to 5 minutes and season well.

Spread half of mashed potatoes in bottom of greased baking dish. Cover with meat mixture. Spoon remaining potatoes in pastry bag fitted with large star nozzle and cover meat mixture. Season well and sprinkle with melted butter. Cook 20 minutes in oven. Serves 4.