Breakfast Shepherds Pie

Can we just wake up to this every morning?

Breakfast Shepherds Pie


  • For the potatoes
  • 3 large potatoes, peeled and cut into large chunks
  • 1/4 cup sour cream
  • 3 tbsp butter
  • 1 cup cheddar cheese, grated
  • 2 tbsp fresh chives, finely chopped
  • Salt and freshly ground black pepper
  • For the pie
  • Butter, for greasing
  • 1 cup spinach
  • 1 vine tomato, chopped and deseeded
  • 1 onion, finely chopped
  • 8 large eggs, plus 4
  • 1 cup cheddar cheese, grated
  • 2 tbsp fresh chives, finely chopped, plus more
  • for garnish
  • Salt and freshly ground black pepper
  • 4 slices deli ham


  1. Place the potatoes in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for 25 minutes or until the potatoes are tender.
  2. When the potatoes are cooked, drain and allow to steam for 10 minutes, then use a ricer to rice the potatoes back into a pan. Add the sour cream, butter, cheese, and chives and season with salt and pepper. Stir and mash together until everything is melted and the potatoes are smooth. Place into a piping bag and set aside.
  3. Preheat the oven to 400 degrees. Grease a 9 x 9-inch square baking dish with butter.
  4. In a saucepan, add water and bring to a boil. In a large colander over the sink, place the spinach and pour the boiled water over it. Use the back of a large spoon to squeeze out as much water as possible. Place it in the bottom of your baking dish, spreading evenly to cover the bottom. Next, sprinkle over the chopped tomato and onion.
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