Description
A Halloween twist on classic shepherd’s pie—creamy mashed potato “ghosts” top a hearty meat and veggie filling for a spooky, family-friendly dinner.
Ingredients
1 ½ pounds ground beef or lamb
1 large onion, chopped
2 cloves garlic, minced
2 carrots, diced
1 cup peas
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup beef or vegetable broth
2 tablespoons flour
Salt and pepper, to taste
For the Mashed Potato Ghosts:
2 pounds potatoes, peeled and cubed
4 tablespoons butter
½ cup milk
¼ cup sour cream
Black olives or peppercorns (for eyes)
Instructions
Prepare Potatoes: Boil peeled, cubed potatoes in salted water for 15–20 minutes, until fork-tender. Drain and set aside.
Cook Meat Filling: In a skillet over medium heat, cook ground meat until browned. Add onion, garlic, and carrots; cook 5 minutes until softened.
Season & Sauce: Stir in tomato paste, Worcestershire sauce, and flour. Gradually add broth, stirring until thickened. Add peas, salt, and pepper. Simmer 10 minutes.
Make Mashed Potatoes: Mash boiled potatoes with butter, milk, and sour cream until smooth. Season with salt and pepper.
Assemble Pie: Preheat oven to 400°F (200°C). Spread meat mixture into a baking dish. Pipe or spoon mashed potatoes on top, shaping into ghost peaks.
Add Eyes: Place black olive slices or peppercorns as eyes on each ghost.
Bake: Bake 25–30 minutes until potato tips are golden.
Serve: Let cool slightly, then serve warm for a spooky Halloween dinner.
Notes
Ghost Shapes: Use a piping bag with a large round tip (or a resealable plastic bag with the corner snipped) for the best ghostly peaks.
Smooth Potatoes: Mash until lump-free for the cleanest ghost shapes.
Flavor Boost: Add herbs like thyme or rosemary to the meat mixture.
Make Ahead: Assemble the pie ahead of time and bake just before serving for convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Halloween
- Method: Stovetop + Baking
- Cuisine: British-American (Halloween twist)
