For the mashed potatoes:

• 4 large russet potatoes (about 1 kg/2.2 lb)
• 180 ml (3/4 cup) milk
• 60 ml (1/4 cup) butter
• 5 ml (1 tsp) salt

For the meat:

• 15 ml (1 tbsp) butter
• 2 shallots, sliced
• 1 garlic clove, finely chopped
• 400 g shredded confit duck meat (see note)
• 300 ml prepared demi-glace sauce (see note)
• 5 ml (1 tsp) finely chopped fresh rosemary, or 2.5 ml (1/2 tsp) dried rosemary

Note: You can find shredded confit duck meat and prepared demi-glace sauce in vacuum-sealed packages in the refrigerated section of your grocery store. The two products are often stored near each other as they are made by the same producers.

To assemble:

• 1 can (341 ml) peach & cream corn niblets
• 1 can (398 ml) cream style corn
• 1 package (170 g) Bergeron Louis Cyr cheese, grated

1. Peel the potatoes, then cut into cubes.
2. Bring a half pot of water to a boil, then add the potatoes and cook until very tender, about 10 to 15 minutes. Drain.
3. Heat the milk in a small saucepan or microwave, then add half the hot milk to the potatoes along with the butter and salt.
4. Using a hand mixer or potato masher, mash the potatoes until smooth (add hot milk as needed).
5. Add half the grated Bergeron Louis Cyr cheese and mix vigorously to incorporate. Set aside.
6. In a skillet over medium heat, melt the butter, then add the shallots and garlic. Cook, stirring, until the shallots are translucent, about 5 minutes.
7. Add the duck meat, demi-glace sauce, and rosemary. Heat through, breaking up the shredded duck with a wooden spoon.
8. Preheat the oven to 200°C (400°F).
9. Spread the meat in the bottom of a large baking dish. Add the creamed corn, then the kernel corn. Spread the mashed potatoes over the corn. Top with the remaining Bergeron Louis Cyr cheese.
10. Bake until the pie is heated through and the cheese is melted, about 25 minutes. Broil if needed to brown the cheese.
11. Let rest for about 10 minutes, then serve.