|Oil||30 Milliliter (2 Tablespoon)|
|Red onion||1⁄2 , chopped|
|Chopped parsley||1 Tablespoon|
|Mushrooms||1⁄2 Pound, chopped (250 Gram)|
|Ground clove||1⁄4 Teaspoon|
|Ground beef||1 Pound (500 Gram)|
|Ground pork||1⁄2 Pound (250 Gram)|
|Canned whole kernel corn||12 Ounce (One 341 Milliliter Can, Drained)|
|Tomato sauce||375 Milliliter (1 1/2 Cups)|
|Grated romano cheese||125 Milliliter (1/2 Cup)|
|Mashed potatoes||875 Milliliter (3.5 Cups)|
|Melted butter||30 Milliliter (2 Tablespoon)|
Preheat oven to 375°F (190°C).
Heat oil in skillet and cook onion and parsley 2 minutes.
Add mushrooms, clove and allspice; continue cooking 3 minutes over medium heat.
Stir in beef and pork, add basil and thyme; cook 5 to 6 minutes over medium-high heat.
Mix in corn, season and cook 3 to 4 minutes.
Add tomato sauce, cheese and continue cooking 2 to 3 minutes over medium heat.
Spoon mixture into large baking dish and completely cover with mashed potatoes.
Use a pastry bag for a fancy top as shown in the picture.
Sprinkle potatoes with paprika and moisten slightly with melted butter.
Bake 45 minutes in oven.