I make this all the time (as Shepherd’s Pie), with a bit of onion and garlic and some frozen mixed vegetables (thawed) cooked up with the beef. A little grate of hard cheese (parmesan, gruyere, etc.) on top gives it a lovely scent and colour. I never knew about the version with a layer of creamed corn until a friend who grew up in Québec City was recently telling me about it. There it’s called Pâté Chinois.(“Chinese Pie”) 
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