Breakfast Shepherd’s Pie

Rise and shine, it’s Breakfast Shepherd’s Pie time!

Breakfast Shepherds Pie

Everyone I know makes shepherd’s pie a bit differently but there are two things that are always the same: ground beef and mashed potatoes. Some people mix peas and carrots into the beef, others throw in corn. I’ve seen it all!

Today we’re going to do something a bit different. We’re going to make a Breakfast Shepherd’s Pie! Shepherd’s Pie for breakfast? Yes!

The first thing that you should know is that instead of mashed potatoes, I use classic breakfast potatoes: hashbrowns. Hashbrowns are very much the breakfast potato of choice in our house and they are a staple in diners and kitchens throughout the country.

The second thing about this breakfast shepherd’s pie that you’ll find different is that it calls for ground sausage instead of ground beef. We wanted it to be similar to the original, yet more like a breakfast dish. So enter sausage, stage right.

Also, we added eggs which fluffed up in the ramekins with the sausage mixture. After all, what is breakfast without eggs?

This recipe requires you to be pretty strategic with the timing. You want to get your hashbrowns going first and then while they cook (since they take 15 minutes for each side) you can work on cooking the onions and garlic, browning the sausage, cracking and mixing the eggs with the milk and cheese, etc.

Shepherd's Pie with Hashbrowns

But before you start anything, I would dice and chop your produce. Chop that red pepper, dice that garlic and onion. Peel and shred those potatoes. You could even cut all of it up the night before so that you can just grab it out of the fridge and get going (except the potatoes. Those would turn brown overnight).

Another thing that you should not glaze over or skip is removing the extra moisture from the potato by placing the shredded potato in between two paper towels. You might have to do this a few times to really get it all out.

Be careful not to burn your hashbrowns by getting side tracked with the other steps. Once they are in the hot oil, they should be okay for 15 minutes on medium low heat but everyone’s stove top is different and yours might need to be on low heat instead. You can check the progress of your hashbrowns by using a spatula to peek underneath.

Breakfast Shepherd's Pie

Yield: 4 Servings

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour 15 Minutes

Ingredients:

  • 2 medium potatoes, peeled and shredded
  • 3 tablespoons olive oil, divided
  • ½ medium onion, diced
  • 1 lb. ground sweet Italian sausage meat
  • 1 Tbsp. chopped fresh parsley
  • 1 red pepper, chopped
  • 8 eggs
  • 1 ½ cups milk
  • 1 cup shredded cheddar cheese

Directions:

  1. Preheat oven to 375º F.
  2. After shredding the potatoes, place them between two sheets of paper towels to remove excess water.
  3. Place 2 tablespoons of the olive oil in a large skillet. Heat over medium-low heat and add the shredded potatoes, pat down and form a circle. Let cook on one side until browned underneath, 10-15 minutes.
  4. Place the remaining olive oil into a medium skillet over medium heat. Add the diced onions and cook until softened, 2-4 minutes.
  5. Add the ground sweet Italian sausage and cook until brown. Add parsley and chopped red pepper near the end of cooking and cook for about a minute longer to soften the pepper.
  6. In a medium bowl, mix together the eggs, milk and cheddar cheese.
  7. Place sausage mixture in 4 individual ramekins. Pour egg mixture over top of the sausage mixture and bake in the oven until eggs are fully cooked, about 30-35 minutes.
  8. After potatoes have browned underneath, flip using a spatula and continue to cook until other side is well-browned, 10-15 more minutes. Drizzle more olive oil onto the pan if needed.
  9. Once eggs are cooked and hash browns are done, divide hash browns and put some on top of each ramekin. Garnish with more parsley, cheese and hot sauce, if desired.

Samantha Seeley

Samantha blogs at Sweet Remedy where she focuses on alternative baking with a penchant for whole grain, vegan, gluten free and dairy-free recipes. She started baking years ago for farmers’ markets and hasn’t stopped since! Samantha’s favorite season is fall where she delights in picking apples, pears and pumpkins until the first snow sighting.