Mashed potatoes : In a large pot of salted water, cook the potatoes until they are very tender. Drain.Use a masher to mash the potatoes with the soy cream, margarine, salt, and pepper. Mix well and add the chives. Set aside.Veal and lamb base : Position the rack in the middle of the oven and pre-heat the oven to 350°F.In a large pan, heat the oil on medium and brown the leeks for 5 minutes while stirring often.Add the veal, lamb, salt, and pepper and cook until the meat is no longer pink.Add the garlic and thyme and cook for another minute.Deglaze with the balsamic vinegar and cook for another 2 minutes.Place the mixture in an oven baking dish. Cover with the corn and mashed potatoes.Cook for 30 minutes, until the potatoes are golden.Source: K pour Katrine

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mashed potatoes: 7 cups (1 3/4 L) potato, cubed 3/4 cup (180 mL) Belsoy creamy soya 1/3 cup (80 mL) dairy-free margarine 1/2 cup (125 mL) fresh chives, chopped salt & pepper Veal and lamb base : 4 Tbsp. (60 mL) olive oil 1x250 g bag of sliced leeks (or 4 cups/1L) 1 lb (450 g) ground veal 1 lb (450 g) ground lamb salt & pepper 2 cloves of garlic, chopped 2 tsp. (10 mL) dried thyme 3 Tbsp. (45 mL) balsamic vinegar 1 can (341 mL) kernel corn