Breakfast Shepherd’s Pie
December 18, 2015

Breakfast Shepherd’s Pie
- Potatoes
- 4 Large Yukon Gold Potatoes
- 1/2 Stick Butter
- 8 Ounces Sharp Cheddar (shredded)
- 1/2 Cup Milk
- Eggs
- 8 Eggs
- Sausage Mixture
- 12 Ounces Loose Breakfast Sausage
- 1 Onion (diced)
- 5 Ounces Baby Spinach (chopped)
- 14 Ounces Canned Diced Tomato
Instructions
Potatoes
- Bake the potatoes at 350 until tender, about an hour and a half. Peel and put into a bowl with the cheese and butter.
- Start to mash and add the milk slowly until you have the right amount of milk to have fairly thick mashed potatoes. Set aside.
Eggs
- Crack the eggs into a bowl and beat until smooth. Add salt and pepper.
Sausage Mixture
- Cook the sausage and onion in a pan on high for about 12 minutes until fully cooked and lightly browned. Add the spinach and cook about 3 minutes stirring often until spinach is wilted.
- Pour in the tomatoes and stir to combine. Cook about 10 minutes to let everything meld together and thicken.
Put it together
- Preheat oven to 450.
- Put the sausage mixture at the bottom of a baking dish. Next pour in the eggs.
- Use a piping bag or the corner of a large zip lock bag to pipe the potatoes onto the top of the casserole. This is the trickiest part of this recipe. Do a base layer of almost half of the potatoes to form a raft for the top layer to sit on, and then pipe the top layer in a more decorative fashion, keeping it tight so that it feels like an actual crust.
- Run a fork along the top of the potatoes to create more texture. Bake at 450 for 35 minutes. Remove from oven and allow to cool for 10 minutes before serving.