Traditional Quebequois Pâté Chinois

Step 1: Brown one pound of extra lean ground beef in a large non stick skillet with 2 tablespoons of olive oil and 1/2 tsp. each salt and pepper and the garlic powder; add half of the wine to the bottom of the pan with the beef to de-glaze the pan.

Step 2: Boil the potatoes at the same time, watching carefully to ensure they are cooked properly.

Step 3: Remove beef; in the same pan, sauté onions, mushrooms, zucchini, and red pepper over medium high heat in 1 teaspoon of extra virgin olive oil until the onions are soft and translucent and the mushrooms begin to release their water; season with 1/4 tsp each salt and pepper

Step 4: De-glaze the pan with the remaining wine; simmer until the alcohol has evaporated. Add the ground beef back into to the pan and stir to combine

Step 5: Meanwhile, remove the kernels from four ears of fresh corn, add the tiny leaves from the 3 sprigs of fresh thyme; sauté for 8 minutes in 2 tablespoons of butter over medium heat, stirring well.

Step 6: To the corn, add 1/4 teaspoon freshly ground pepper and 1/2 teaspoon of salt with a tablespoon of all purpose flour and continue to sauté another minute. Add the cup of milk over medium heat; stir until thickened.

Step 7: Preheat the oven to 350°F.

Step 8: Combine the corn mixture with the meat mixture; add the one cup of ketchup and stir until well combined. Pour into a 9 x 13 greased baking dish

Step 9: Using a potato ricer, rice the cooked potatoes into a bowl. Add the freshly grated Parmesan cheese, 1/2 teaspoon freshly grated pepper and 1/3 cup soft butter; using a wooden spoon, mix until well combined.

Step 10: Spread potatoes evenly over the ground beef and vegetables with an off-set spatula; poke holes into the surface to allow steam to escape.

Step 11: Bake in a 375°F oven for 50 minutes, until bubbly and golden.