Basque Shepherd's Pie
Cuisine: Spanish
Author: Kitchens
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
  • 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
  1. In 8-inch skillet cook bacon until crisp; drain, reserving 2 Tablespoons of drippings. Crumble bacon and set aside.
  2. 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.
  3. 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.
  4. 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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