Description
This Creepy Shepherd’s Pie recipe transforms a comforting classic into a fun Halloween-themed dish with ghost-shaped mashed potatoes decorated with black peppercorn eyes. Ground beef and mixed vegetables simmered in a rich sauce are topped with creamy garlic mashed potatoes piped into spooky ghost shapes and baked to golden perfection. It’s the perfect festive meal to delight kids and adults alike during the fall season.
Ingredients
Scale
For the 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
For the Mashed Potatoes (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 it to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes well.
- Make mashed potatoes: Mash the hot potatoes with unsalted butter, milk, garlic powder, salt, and black pepper until smooth and creamy. Let the mixture cool slightly to allow it to firm up for piping.
- Cook the beef and veggies: Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing for 2 to 3 minutes until softened. Add the ground beef and cook until browned. Stir in tomato paste, Worcestershire sauce, frozen mixed vegetables, beef broth, salt, and pepper. Simmer the mixture until it thickens, about 5 to 7 minutes.
- Assemble the filling: Spoon the beef and vegetable mixture evenly into a 9×9 inch baking dish and smooth the top to create a flat surface for the mashed potato ghosts.
- Pipe mashed potato ghosts: Transfer the slightly cooled mashed potatoes into a piping bag fitted with a large star tip. Pipe tall swirl shapes resembling ghosts over the meat filling. Place two black peppercorns on each ‘ghost’ to serve as eyes.
- Bake: Preheat the oven to 375°F (190°C). Bake the assembled shepherd’s pie for 20 to 25 minutes, or until the mashed potato ghosts are lightly golden and the filling is bubbling around the edges.
Notes
- To make piping easier, cool the mashed potatoes slightly to firm up but keep them warm enough to pipe smoothly.
- Substitute beef with ground turkey or lentils for a lighter or vegetarian variation.
- Use heavy cream instead of milk for richer mashed potatoes.
- If you don’t have a piping bag, use a plastic zip-top bag with a corner snipped off.
- Black peppercorns can be replaced with cloves or small olive pieces for eyes.
- Ensure the mashed potatoes are smooth and lump-free for best piping results.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 55 mg
