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CHEDDARY SHEPHERD'S PIE
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Ingredients: 4 small potatoes, peeled 2 cups (500 mL) frozen or canned corn kernels, drained (optional) 4 eggs 3/4 cup (175 mL) milk 1 tbsp (15 mL) olive 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 Sharp Village Cheddar cheese Number of servings (persons) - 4 portions Preparation time (min) - 15 minutes Cooking time (min) - 15 minutes Preparation: 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 non-stick skillet over medium heat. Add onion and garlic; saute 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) Sharp Village 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 10 to 15 minutes or until eggs are set. |