-
Brown one pound of extra lean ground beef in a large non stick skillet with 2 tablespoons of olive oil and a half teaspoon 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
-
Boil the potatoes at the same time, watching carefully to ensure they are cooked properly (instructions follow)
-
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
-
De-glaze the pan with the remaining wine; simmer until the alcohol has evaporated and set aside
-
Add the ground beef back into to the pan and stir to combine
-
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; 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
-
Preheat the oven to 350°F
-
Combine the corn mixture with the meat mixture; add the one cup of homemade ketchup (or oven roasted fresh tomatoes)
-
Pour into a 9 x 13 oiled baking dish
-
Boil potatoes in their skins until tender; using a potato ricer, rice 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 to combine well
-
Spread evenly over the ground beef and vegetables with an off-set spatula; poke holes into the surface to allow steam to excape
-
Bake in a 375°F oven for 50 minutes, until bubbly and golden