In a large oven-safe skillet or cast-iron pan, brown the ground meat over medium heat until fully cooked.

Drain any excess fat.

Add salt, and water to the meat. Stir to combine.

Let the mixture simmer over low heat for about 1 hour, stirring occasionally. If the mixture becomes too dry, add an additional ½ cup (120ml) of water.

Preheat your oven to 350°F (175°C).

In a medium bowl, whisk the egg yolks until smooth.

In a separate bowl, beat the egg whites until stiff peaks form.

Gently fold the beaten egg whites into the egg yolks, being careful not to deflate the mixture.

Once the meat filling has finished simmering, remove it from the heat.

Slowly whisk a small amount of the meat mixture into the egg yolk mixture to temper the eggs, then stir the tempered yolks back into the meat mixture.

Spread the egg mixture evenly over the top of the meat filling.

Pour the heavy cream over the egg topping, allowing it to seep into the mixture.

Sprinkle the shredded cheese evenly over the top.

Place the skillet in the preheated oven and bake for 8 minutes.

After baking, switch the oven to the broil setting and broil for an additional 3-5 minutes, or until the top is golden brown and bubbly.

Remove the pie from the oven and let it rest for a few minutes before serving.

Slice into portions and serve warm.