Irish Shepherd’s Breakfast Pie
Shepherd’s pie gets a breakfast twist when you incorporate eggs and corned beef with the classic mashed potato topping.
Servings
6 servings
Prep Time
25 minutes
Total Time
30 minutes
Ingredients
- 8eggs, lightly beaten
- 1/2cup milk
- 1/4teaspoon garlic powder
- 1/4teaspoon salt
- 1/4teaspoon black pepper
- 1tablespoon butter
- 1/2cup finely chopped onion (1 medium)
- 1/2cup finely chopped red bell pepper (1 small)
- 2cups chopped cooked corned beef
- 2cups prepared mashed potatoes, warmed
- 3/4cup shredded sharp Cheddar cheese (3 ounces)
- 2tablespoons snipped fresh parsley
Instructions
- Preheat oven to 350°F. In a medium bowl whisk together eggs, milk, garlic powder, salt and black pepper; set aside.
- In a large skillet melt butter over medium heat. Add onion and bell pepper. Cook and stir about 3 minutes or until tender. Add egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat until egg mixture is cooked through but is still glossy and moist. Fold in corned beef. Transfer egg mixture to a 2-quart square baking dish.
- Spoon small mounds of mashed potatoes over the egg mixture, top with cheese. Bake for 5 to 7 minutes or until cheese is melted. Sprinkle with parsley.
Tips
Look for cooked corned beef in the deli section of the grocery store. If you want, use cooked breakfast sausage or ham instead of corned beef.
Nutrition Facts
Per serving (recipe makes 6 servings)
| Calories | 375kcal |
|---|---|
| Carbohydrate Total | 16g |
| Total Sugars | 3g |
| Fiber | 2g |
| Total Fat | 24g |
| Saturated Fat | 11g |
| Mono Saturated Fat | 9g |
| Cholesterol | 319mg |
| Sodium | 1011mg |
| Protein | 22g |
| Potassium | 450mg |
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