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Cheddary Shepherd's Pie https://www.metro.ca/userfiles/image/recipes/pate-chinois-cheddar-3706.jpg PT10M PT25M PT35M
Preheat oven to 350°F (180°C). 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 and set aside. Beat together eggs and milk just until blended. Season to taste with salt and pepper and set aside. Meanwhile, heat oil in medium non-stick frying pan over medium heat. Add onion and garlic; cook for 3 minutes. Add ground beef and cook until browned, about 5 minutes. Drain fat. Season with salt and pepper. Spoon meat mixture into 8 inch (20 cm) square baking dish. Arrange vegetables evenly on top. Wipe frying pan. Pour egg and milk mixture into pan. Add 1/2 cup (125 mL) cheese. Cook over medium-low heat, stirring constantly, until mixture is medium thick. Pour egg and cheese mixture immediately over vegetables. Sprinkle with remaining cheese and paprika. Bake for 10 to 15 minutes or until eggs are set.
4
4 small potatoes, peeled 2 cups (500 mL) frozen or canned corn, drained (optional) 4 eggs 3/4 cup (190 mL) milk 1 Tbsp. (15 mL) olive oil 1 medium onion, chopped 1 clove garlic, minced 3/4 lb (340 g) medium-lean ground beef paprika to taste 1 cup (250 mL) shredded irresistibles aged cheddar
Cheddary Shepherd's Pie

Cheddary Shepherd's Pie

Rate this recipe
6 Votes
  • Gluten-free
4
servings
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    small potatoes, peeled
  • 2 cups
    (500 mL)
    frozen or canned corn, drained (optional)
  • 4
    eggs
  • 3/4 cup
    (190 mL)
    milk

  • Salt and pepper, to taste
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1
    medium onion, chopped
  • 1
    clove garlic, minced
  • 3/4 lb
    (340 g)
    medium-lean ground beef

  • paprika to taste
  • 1 cup
    (250 mL)
    shredded irresistibles aged cheddar
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

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 and set aside.

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

Meanwhile, heat oil in medium non-stick frying pan over medium heat. Add onion and garlic; cook for 3 minutes. Add ground beef and cook until browned, about 5 minutes. Drain fat. Season with salt and pepper.

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

Wipe frying pan. Pour egg and milk mixture into pan. Add 1/2 cup (125 mL) cheese. Cook over medium-low heat, stirring constantly, until mixture is medium thick.

Pour egg and cheese mixture immediately over vegetables. Sprinkle with remaining cheese and paprika. Bake for 10 to 15 minutes or until eggs are set.

Source : Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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