Description
This Creepy Shepherd’s Pie features a spooky twist with mashed potato ghosts perched atop a savory ground beef and mixed vegetable filling. Perfect for Halloween or themed dinners, this comforting dish combines classic shepherd’s pie flavors with a fun and festive presentation using black peppercorns for ghostly eyes.
Ingredients
Scale
Meat and 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 Potatoes
- 4 large russet potatoes, peeled and chopped
- 4 tablespoons unsalted butter
- ½ cup milk
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Black peppercorns (for eyes)
Instructions
- Cook the potatoes: Place chopped potatoes in a pot of cold salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain well.
- Make mashed potatoes: Mash the hot potatoes with unsalted butter, milk, garlic powder, salt, and pepper until smooth and creamy. Allow the mashed potatoes to cool slightly to make them easier to pipe.
- 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 fragrant and translucent. Add the ground beef and cook until nicely browned. Stir in tomato paste, Worcestershire sauce, frozen mixed veggies, beef broth, and season with salt and pepper. Simmer the mixture until it has thickened, about 5 to 7 minutes.
- Assemble the filling: Spoon the beef and vegetable mixture into a 9×9-inch baking dish, spreading it evenly and smoothing the top.
- Pipe mashed potato ghosts: Transfer the slightly cooled mashed potatoes into a piping bag. Pipe tall swirls over the filling to resemble little ghosts or cones. Press black peppercorns into each swirl to create spooky eyes.
- Bake: Preheat your oven to 375°F (190°C). Bake the assembled shepherd’s pie for 20 to 25 minutes until the mashed potato ghosts are lightly golden and the filling is bubbly around the edges.
Notes
- Allow mashed potatoes to cool slightly before piping to hold their shape better.
- Use a piping bag fitted with a large star tip for best ghost shapes.
- You can substitute cream for milk for richer mashed potatoes.
- For a vegetarian version, replace ground beef with lentils or textured vegetable protein.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 65 mg
