Basque Shepherd’s Pie is not what you might expect. Unlike other shepherd’s pies, the meat is on the top, and potatoes on the bottom. The meat is secondary to the creamy sliced potatoes and served as a garnish. Unlike Americans, Europeans do not consider large amounts of meat essential for a good main course, thus this dish is a wonderful main course.
- 4 slices bacon
- 3 medium potatoes
- 2 teaspoons sliced green onions/tops
- 1 Tablespoon snipped parsley
- 3/4 teaspoons salt
- 1/8 teaspoon dried thyme, crushed
- 1 dash pepper
- 4 large eggs
- In 8-inch skillet cook bacon until crisp; drain, reserving 2 Tablespoons of drippings. Crumble bacon and set aside.
- In the 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 til 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 atop. Serve hot.
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