Breakfast Shepherd’s Pie

The Recipe Redux is a group of like-minded food bloggers whose mission is to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.  Each month members post recipes to their blogs following a theme set by the group moderators.  This month’s theme is “Rise and Shine with a Savory Breakfast”.  Be sure to click the Recipe Redux link at the bottom of this page to see all the posts for this month’s challenge.

Breakfast Shepherd’s Pie is the ultimate recipe remix! This is what you get when you take a traditional, some might even say old-fashioned recipe, and switch up the ingredients while leaving its single, defining characteristic – a mashed potato topping – in place. This unique pie will have you doing a double-take at the breakfast table and may even prompt you to start thinking differently about your first meal of the day!

Breakfast is often touted as being the most important meal of the day so I find it ironic, and a little sad, that so many of us simply grab whatever is quick and convenient, often while running out the door. I know we’re all pressed for time but with a little planning and advance preparation it’s possible to serve special meals for breakfast just as you might for dinners or holidays. And, the beauty is that these more substantial dishes can double as lunch or dinner. You’re probably not going to feed your family smoothies or muffins for dinner but Breakfast Shepheard’s Pie would make an awesome dinner.

The bottom layer of this pie is comprised of eggs, spinach, and cheese combined with some seasonings. On top of that is a layer of ham, which forms a sort of shelf, onto which mashed potatoes are spread or piped. The most time-consuming part of making Breakfast Shepherd’s Pie is preparing the mashed potatoes but you can do this ahead of time or, better yet, use leftover mashed potatoes. This recipe might just become one of your favorite uses for leftover mashed potatoes!

Take a look at all those delicious layers! Breakfast Shepherd’s Pie is not only pretty but protein packed with a healthy dose of carbs to give you energy throughout the day.

Breakfast Shepherd’s Pie can be made a day in advance and then reheated in the morning. It reheats beautifully in the microwave – one minute on high for each slice. Now THAT’S quick and convenient, and who could resist eating this for breakfast – especially if you are a mashed potato lover!

5.0 from 2 reviews

Breakfast Shepherd’s Pie

 

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Author: QUEEN OF MY KITCHEN

Serves: 8 servings

Ingredients

• 3 large russet potatoes (about 2½ lbs. total weight), peeled and cut into large chunks roughly all the same size
• ¼ cup cream cheese
• ¼ cup sour cream
• 2 tablespoons butter
• 1 teaspoon salt
• Olive oil cooking spray
• 10-ounce package of frozen chopped spinach, thawed
• 1½ cups (3 ounces) cheddar cheese, grated
• 8 large eggs
• 2 tablespoons fresh chives, finely chopped
• ½ teaspoon savory seasoning (I like herbs de provence or Italian seasoning)
• ¼ teaspoon pepper
• ½ pound deli ham, thinly sliced

Instructions

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. Drain and place in a bowl. Add the cream cheese, sour cream, butter, and ½ teaspoon of the salt. Stir and mash all the ingredients together until the cream cheese and butter are melted and the potatoes are smooth. Set aside.
2. Preheat the oven to 400 degrees and spray a 10-inch ceramic tart pan with olive oil cooking spray. Drain the spinach in a colander and, using the back of a large spoon, squeeze/press as much water out of it as possible. Place it in the bottom of the tart pan, spreading it around evenly. Scatter the cheddar cheese on top.
3. Whisk together the eggs, 1 tablespoon of the chives, the savory seasoning, remaining salt, and pepper. Pour evenly over the spinach/cheese mixture.
4. Lay the ham slices on top, covering the egg mixture to the edges of the pan.
5. Spread the mashed potatoes evenly over the top of the ham or pipe them decoratively on top. (I used an over-sized, closed star piping tip #7F).
6. Bake on the bottom rack of the oven for 30 minutes. Sprinkle the remaining chives on top. Let cool for a few minutes before cutting.
7. If the pie is made in advance, store in the fridge covered with plastic wrap. Reheat individual slices in the microwave on high for one minute. Reheat the entire pie in the oven at 400 degrees for about 15 minutes.

Notes

Notes: For extra smooth potatoes, use a potato ricer prior to combining with the other mashed potato ingredients.

3.5.3228

THIS WOULD MAKE A FANTASTIC HOLIDAY MORNING BREAKFAST!  PIN IT FOR LATER.