Description
This Creepy Shepherd’s Pie features spooky ghost-shaped mashed potatoes piped over a savory ground beef and mixed vegetable filling. Perfect for Halloween or any fun occasion, this comforting dish combines tender potatoes, flavorful beef, and a luscious baked topping to create a festive and delicious meal everyone will enjoy.
Ingredients
Scale
Beef Filling
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 ½ cups frozen mixed veggies (peas, carrots, corn)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ cup beef broth
- Salt & pepper to taste
Mashed Potato Ghosts
- 4 large russet potatoes, peeled and chopped
- 4 tablespoons unsalted butter
- ½ cup milk
- ½ teaspoon garlic powder
- Salt & pepper to taste
- Black peppercorns (for eyes)
Instructions
- Cook the potatoes: Place the peeled and chopped potatoes in a pot of cold salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, approximately 15 minutes. Drain well.
- Make mashed potatoes: While potatoes are hot, mash them combined with butter, milk, garlic powder, salt, and pepper to a smooth consistency. Allow the mashed potatoes to cool slightly so they are firm enough for piping.
- Cook the beef and veggies: Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing for 2 to 3 minutes until softened and fragrant. Add the ground beef, cooking until browned and no longer pink. Stir in tomato paste, Worcestershire sauce, frozen mixed veggies, beef broth, salt, and pepper. Simmer the mixture until it thickens, about 5 to 7 minutes.
- Assemble the filling: Transfer the beef and vegetable mixture evenly into a 9×9-inch baking dish. Smooth the surface to prepare for the mashed potato topping.
- Pipe mashed potato ghosts: Fill a piping bag with the cooled mashed potatoes. Pipe tall swirls over the filling, resembling little ice cream cone shaped ghosts. Press black peppercorns onto the mashed potatoes to create eyes for the ghosts.
- Bake: Place the assembled dish in a preheated oven at 375°F (190°C) and bake for 20 to 25 minutes. Bake until the mashed potato ghosts are lightly golden and the filling is bubbly and hot throughout.
Notes
- To easily peel potatoes, boil them whole briefly then cool slightly before peeling.
- If you don’t have a piping bag, use a sturdy plastic bag with one corner snipped off.
- Make sure mashed potatoes are cool enough to pipe but still soft enough to shape nicely.
- Use fresh ground black peppercorns for the eyes for best contrast and flavor.
- For extra cheesy flavor, stir ½ cup shredded cheddar into mashed potatoes before piping.
- Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven to preserve crispiness of the potato topping.
Nutrition
- Serving Size: 1 slice (approx. 1/6th of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg
