Cheddary Sheppard's Pie

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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 Canadian 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 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 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 10 to 15 minutes or until eggs are set.

Source: Dairy Farmers of Canada
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