Breakfast Shepherd’s Pie
Serves: 8 servings
  • 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
  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: For extra smooth potatoes, use a potato ricer prior to combining with the other mashed potato ingredients.
Recipe by Queen of My Kitchen at