Begin by boiling the potatoes in a large pot of salted water. Cook them until they’re fork-tender, around 15-20 minutes. Drain the potatoes and return them to the pot. Add milk, butter, and a pinch of salt. Mash until smooth and creamy. Set aside.

In a skillet over medium heat, add the lean ground beef. Cook it until browned, breaking it into small pieces as it cooks. Drain any excess fat. Add the sliced onions to the beef and cook until they are translucent.

To the cooked meat and onions, sprinkle in the salt, cracked black pepper, and garlic powder. Stir well. This should introduce that savory aroma you’ll be craving. Next, mix in the drained whole kernel corn and the cream-style corn. Combine it all thoroughly to form the filling.

Preheat your oven to 400°F (200°C). Grab a baking dish and spread the beef and corn mixture evenly into the bottom. Next, carefully spoon the mashed potatoes over the filling. Use a fork to fluff and create peaks in the potatoes. They will crisp beautifully.

Sprinkle the shredded cheddar cheese generously over the top. It’s going to melt and create a golden layer that adds a savory element to the creaminess of the potatoes.

Pop the dish into the preheated oven and bake for about 30-35 minutes. Look for a bubbly, golden top. Let it cool slightly and then serve it up.