Cheddary Shepherd’s Pie
Number of servings : Prep time: Cooking time: 1 ½ hour Type of meal : | Main Courses | Main
Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Main Courses | Main Courses
Special diet :
4 small potatoes, peeled
2 cups (500 mL) frozen or canned corn kernels, drained (optional)
3/4 cup (175 mL) milk
1 tbsp (15 mL) vegetable oil
1 medium onion, chopped
1 clove garlic, minced
3/4 lb (375 g) medium-lean ground beef
Salt, pepper and paprika, to taste
1 cup (250 mL) shredded Canadian old Cheddar cheese
Cut potatoes into 1/2-inch (1.5 cm) pieces and cook in salted boiling water until tender, about 10 minutes. Add corn 3 minutes before the end of cooking. Drain. Beat together eggs and milk just until blended. Season to taste with salt and pepper.
Heat oil in medium nonstick skillet over medium heat. Add onion and garlic; sauté for 3 minutes. Add ground beef and cook until browned, about 5 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) 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° F (180° C) oven for 10 to 15 minutes or until eggs are set.
Makes 4 or 5 servings.
Imported on 2011-01-20 16:41:26 — Original ID:161