Shepherd's pie with egg-cheese crust

4 small potatoes

500 g canned corn
some corn to choose? we'll show

4 eggs

175 g milk

1 Art. l. vegetable oil

1 average onions

1 clove of garlic

375 g lean ground beef

salt, ground black and red pepper

250 g grated cheese

Potatoes Wash, peel, cut into slices 1.5 cm thick, boil in salted water until cooked (for about 10 minutes). Three minutes before the end of cooking, add the corn. Drain the water. In a separate container, whisk the eggs with the milk until smooth, mix salt and pepper to taste. In a medium skillet, heat the oil, saut it finely chopped onion and garlic for 3 minutes. Throw in ground beef and cook it for 5-7 minutes until it browns. Remove from heat, Transfer with a slotted spoon portions of beef in any capacity that drained the remaining oil. Season with salt.

In a square baking dish with sides 20 cm Put the minced onions, distributing weight evenly over the area of the form. Top with potatoes with corn.

In a separate skillet pour dry mixture of eggs and milk, attach to the weight of 125 grams of grated cheese and cook over low heat, stirring constantly, until mixture seals. Once the mass begins to thicken, pour it on top of the vegetables in the form, sprinkle with the remaining cheese and red pepper. Bake in an oven preheated to 180 � C for 10-15 minutes.