Description
A fun and spooky twist on the classic shepherd’s pie, perfect for Halloween!
Ingredients
Scale
- 1 lb ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 cup beef broth
- 2 lbs Yukon Gold potatoes, peeled and chopped
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup sliced black olives or seaweed sheets (for decoration)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the ground beef over medium heat until browned.
- Add chopped onion and garlic, and cook until softened and fragrant.
- Stir in tomato paste and Worcestershire sauce; cook for 2 more minutes.
- Add peas, carrots, and beef broth. Simmer for 10 minutes, allowing the mixture to thicken.
- In a separate pot, boil Yukon Gold potatoes until fork-tender, about 15–20 minutes.
- Drain and mash the potatoes with butter, cream, salt, and pepper until smooth.
- Spoon the meat filling into a 9×13 baking dish and level the top.
- Transfer mashed potatoes into a piping bag fitted with a large star tip. Pipe tall ghost shapes over the meat filling.
- Use olive slices or seaweed to make spooky faces on each ghost.
- Bake for 20–25 minutes until the top is lightly golden and the filling is bubbling.
- Serve hot and enjoy the spooky fun!
Notes
- This dish is great for Halloween parties and can be made ahead of time.
- Feel free to use other vegetables for variation.
- For a vegetarian option, substitute ground beef with lentils or a meat alternative.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg