Basque Shepherd's Pie
Basque Shepherd's Pie recipe
Yield
4 servingsPrep
25 minCook
40 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
bacon
slices |
*
|
|
| 3 |
potatoes
medium |
|
|
| 2 | teaspoons |
scallions, spring or green onions
sliced |
|
| 1 | tablespoon |
parsley leaves
snipped |
|
| ¾ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
thyme
crushed |
*
|
|
black pepper
dash |
*
|
||
| 4 | large |
eggs
large |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
bacon
slices |
*
|
| 3 | each |
potatoes
medium |
|
| 1E+1 | ml |
scallions, spring or green onions
sliced |
|
| 15 | ml |
parsley leaves
snipped |
|
| 3.8 | ml |
salt
|
|
| 0.6 | ml |
thyme
crushed |
*
|
| 1 | x |
black pepper
dash |
*
|
| 4 | large |
eggs
large |
|
Directions
In an 8-inch skillet cook bacon until crisp; drain, reserving 2 tablespoons of drippings.
Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper.
Cover tightly; cook over low heat until potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice.
In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat until egg is set in center, 8 to 10 minutes.
With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon on top. Serve hot.
