Breakfast Shepherd’s Pie

Here’s a teen-friendly recipe for a Breakfast Shepherd’s Pie—a hearty, nutritious twist on the classic dinner dish:

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Ingredients (Serves 2–3)

For the potato topping:

• 2–3 medium potatoes, peeled and chopped

• 1–2 tablespoons butter or olive oil

• 2 tablespoons milk (optional for creaminess)

• Salt & pepper, to taste

For the filling:

• 1 tablespoon olive oil

• 1 small onion, chopped

• 1 clove garlic, minced

• 1 carrot, diced

• ½ cup peas (fresh or frozen)

• ½ cup cooked breakfast meat (like sausage, bacon, or veggie alternative), chopped

• 2 eggs (optional, can be scrambled into the filling or cooked on top)

• Salt, pepper, and herbs (like thyme or parsley)

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Instructions

1. Prepare the mashed potatoes:

   • Boil the potatoes until tender (about 10–15 minutes).

   • Drain, mash with butter, milk, salt, and pepper. Set aside.

2. Cook the filling:

   • Heat olive oil in a pan over medium heat.

   • Sauté onion and garlic until soft.

   • Add carrots, peas, and meat; cook for 5–7 minutes.

   • Season with salt, pepper, and herbs.

3. Assemble the pie:

   • Preheat oven to 375°F (190°C).

   • Spread the filling evenly in a small baking dish.

   • Top with mashed potatoes, spreading them evenly.

   • Optional: Make a small well in the center for an egg if you want it baked on top.

4. Bake:

   • Bake for 15–20 minutes, until the top is slightly golden and heated through.

5. Serve warm and enjoy a cozy, protein-packed breakfast!

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💡 Tip: You can make it vegetarian by skipping the meat or using beans, and sneak in extra veggies like spinach or mushrooms.

If you want, I can also give a quick 10-minute version that’s perfect for school mornings.

Do you want me to do that?