Tourtière Chinois

I mashed together two classic Quebec dishes and came up with a Tourtière-flavoured Pâté Chinois.  (For all you anglophones, Pâté Chinois is basically the same as Shepherd's Pie.)  Sorry there's no picture, but it was very tasty and the kids loved it!

TOURTIÈRE CHINOIS
1 lb. ground beef
1 clove garlic, minced
1 tbsp. flour
1 tbsp. Epicure's 3 Onion Dip Mix
2 tsp. Epicure's Beef & Steak Seasoning
1/2 tsp. Epicure's Pumpkin Pie Spice (I didn't have any so I used Fruit Crumble Spice instead.)
1 tbsp. Epicure's Gravy Mix
salt & pepper
1 c. water
1 potato, cubed or grated
1/2 c. frozen corn
5-6 potatoes, boiled and mashed (with milk & butter)

Brown meat in a frying pan.  Add garlic, flour, and seasonings.  Add water and potato.  Bring to a boil and then reduce heat and cover for 10-15 minutes (until potato is cooked).  Add corn and cook for another few minutes.  Pour into a baking dish and spread mashed potatoes over top.  Sprinkle with paprika.  Bake at 350 F for 30 minutes.