Craving a comforting classic that's surprisingly simple to master?
Forget intimidating recipes – we're about to demystify Shepherd's Pie, revealing the secrets to a flavorful meat base and the perfect fluffy potato topping that will impress even the pickiest eaters.
About the Recipe
Shirred eggs are like a super-simple way to jazz up your regular eggs into a really tempting meal – perfect for breakfast, brunch, or even a light dinner any time you want! I think you'll find they're incredibly easy to whip up!
We're basically baking eggs in individual dishes, creating a lovely, creamy, and savory treat. It's kinda like eggs got a makeover – a seriously delicious one! You know, some people call them baked eggs, but "shirred" just sounds fancier, don't you think?
Imagine cracking those eggs over a bed of yummy mushroom and spinach. I like adding a dash of cream, and a little parmesan. We're talking flavor central! I love a runny yolk. This can be achieved by keeping the egg yolks runny, just like in the Perfect Baked Eggs recipe.
This recipe is super flexible, you could serve 4 people a standard breakfast with bread. Or if you make a double batch, it's a big breakfast for 2 as well! Baking them in ramekins keeps them individual.
Ingredients Needed
Now, let's gather everything you'll need; trust me, it's all pretty straightforward! You're going to need butter – about 2 tablespoons of the unsalted kind. Then grab around 7 ounces of sliced mushrooms, and make certain you mince 2 cloves of garlic, because nobody likes big chunks of garlic!
Next, you better get 2 teaspoons of fresh thyme leaves; dried just doesn't have the same charm. You'll want a quarter teaspoon of salt to keep things savory, and an eighth teaspoon of pepper to add a little zest! Don't forget the baby spinach – 4 cups of it. The shepherd's pie also requires a protein, such as ground lamb.
Now for the eggs. I use 4 large, fridge-cold eggs – very important! Add a pinch of salt and pepper, and I like a quarter cup of thickened cream (heavy cream), if you're fancy.
Finally, we need 4 tablespoons of freshly grated parmesan because who doesn't love cheese?! Sprinkle with a tiny pinch – about an eighth teaspoon – of smoked paprika and 2 teaspoons of chopped chives if you're feeling extra!
Step-by-Step Instructions
Let me walk you through how I make my eggs—it's way easier than you might think! First, I preheat my oven to 390°F. While that's heating, grab four ramekins, give 'em a little love with some oil or butter, then set aside.
Next up, mushroom time! In a skillet, I melt 2 tablespoons of butter over medium-high heat. Then, I toss in sliced mushrooms and cook until they start looking golden, about 3 minutes. Garlic, thyme, salt, and pepper follow—cook for another minute until everything's wonderfully fragrant!
Now, I wilt 4 cups of spinach – takes just 30 seconds, stirring until it's all soft and cozy. I divide the mushroom mix evenly into my ramekins and make a little nest-dent in the middle for the star of the show: the eggs!
I crack an egg into each, season with a pinch of salt and pepper, add a cream drizzle, and load up on parmesan! Then I bake for 12 to 15 minutes, get that runny yolk to have a taste.
Tips and Variations
Once you've mastered the basic recipe, get ready—the fun's just beginning! I always say, don't be afraid to experiment. Instead of mushrooms, try some chopped bell peppers or zucchini. Throw in a handful of cooked, crumbled bacon—because, why not?
Want to spice things up? Stir in a pinch of red pepper flakes with the garlic. For a creamier texture, use half-and-half instead of cream—or even a dollop of sour cream. It's your breakfast, so play with the ingredients!
If you're short on time, use pre-sliced mushrooms and pre-washed spinach. I won't tell! Just remember, fridge-cold eggs are your best bet if you want those perfectly runny yolks. And seriously, don't skip the warm bread for dunking. Trust me; you will love the end result!
Short Recipe Version
Shepherd's Pie
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Serving Size: Varies
Ingredients:
- 1 lb ground lamb
- 1 onion, chopped
- 1 carrot, chopped
- 1 cup frozen peas
- 1 cup beef broth
- 1 tbsp tomato paste
- 2 lbs potatoes, peeled and mashed
- 2 tbsp butter
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Brown ground lamb in a skillet. Drain excess fat.
- Add onion and carrot to the skillet and cook until softened.
- Stir in peas, beef broth, and tomato paste. Season with salt and pepper. Simmer for 5 minutes.
- Transfer lamb mixture to a baking dish.
- Top with mashed potatoes and dot with butter.
- Bake for 20-25 minutes, or until topping is golden brown and bubbly.
- Let cool slightly before serving.
Nutrition Information
- Calories: 450
- Protein: 25g
- Fat: 20g
- Carbohydrates: 40g
(*) Note: Nutrition information is an estimate and may vary.