Cheddary Shepherd's Pie

Name: Cheddary Shepherd's Pie
Yield: 4 servings
Ingredients: 4 small potatoes peeled; 2 cups (500 mL) frozen or canned corn kernels drained (optional); 4 eggs; 3/4 cup (180 mL) Milk; 1 tbsp (15 mL) olive oil; 1 onion chopped; 1 clove garlic minced; 12 1/2 oz (375 g) medium-lean ground beef; Salt and pepper to taste; Paprika to taste; 1 cup (250 mL) shredded Sharp Canadian Cheddar cheese

This is the Cheddary Shepherd's Pie recipe.

Prep: 15 min
Cooking: 45 min - 50 min

Yields 4 servings

Ingredients

4 small potatoes peeled
2 cups (500 mL) frozen or canned corn kernels drained (optional)
4 eggs
3/4 cup (180 mL) Milk
1 tbsp (15 mL) olive oil
1 onion chopped
1 clove garlic minced
12 1/2 oz (375 g) medium-lean ground beef
Salt and pepper to taste
Paprika to taste
1 cup (250 mL) shredded Sharp Canadian Cheddar cheese

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Preparation

Peel and cut potatoes into 1/2 inch (1.5 cm) pieces and cook in salted boiling water until tender, about 10 minutes. Drain and combine with corn.

Beat together eggs and milk just until blended. Season to taste with salt and pepper.

Heat oil in medium non-stick skillet over medium heat. Add onion and garlic; saute for 3 minutes. Add ground beef and cook until no longer pink 5 to 10 minutes. Drain fat. Season with salt and pepper.

Spoon meat into 8 inch (20 cm) square baking dish. Place vegetables on top.

Wipe skillet. Pour egg and milk mixture into skillet. Add 1/2 cup (125 mL) Sharp Canadian Cheddar cheese. Cook over medium-low heat, stirring constantly, until mixture is medium thick. Immediately pour over vegetables. Sprinkle with remaining cheese and paprika. Bake in a 350 ºF (180 ºC) oven for 20 to 25 minutes or until eggs are set.