In a frying pan, sauté the chopped onion in 1 tbsp oil/butter mix, over medium heat, until transparent. Add the ground beef and continue cooking until well browned. Add the minced garlic and cook another minute or so. Set aside.

Meanwhile, peel and cut potatoes into quarters, cook in salted water for 20 minutes until tender. Drain. Add a tbsp of butter and mash. Salt & pepper to taste. Add milk and whip until smooth and soft peaks consistency. Do not put in too much milk or it will not set properly on the pie. Mashed potato mixture should be stiff enough to hold in a serving spoon and keep its shape. Mix the parsley into the mashed potatoes.

Drain the can of peas & carrots and rinse. Strain well to remove liquid.

Add the "niblets" corn and peas and carrots to the ground beef mixture. Stir well to mix. Place in an ovenproof deep dish (terrine) large enough to hold the ground beef up to about 2 inches in height, and leave enother 2 inches for the potatoes. Spread on top the cream-style corn. Then spread the mashed potatoes on top to cover well the beef and vegetables.

Cook in a preheated 350 F oven for 30 minutes, until the potatoes start to get golden brown on the peaks. Serves 4. This dish can be easily reheated.

Gives 4-6 portions.