Description
This Creepy Shepherd’s Pie With Ground Beef And Ghost Potatoes is a fun and festive twist on a classic comfort dish. Ground beef simmers with savory onions, garlic, and herbs, layered beneath creamy, cheesy mashed potatoes shaped into spooky ghost figures. Baked to golden perfection and decorated with olive eyes and mouths, it’s a perfect meal for Halloween or any time you want a playful dinner to delight family and friends.
Ingredients
Scale
Beef Filling
- 1 ½ lbs ground beef
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 ½ cups beef broth
- Salt and pepper to taste
Mashed Potatoes
- 3 cups potatoes, peeled and cubed
- 4 tablespoons butter
- ½ cup heavy cream
- White pepper to taste
- ½ cup shredded white cheese (mozzarella or cheddar)
Decorations & Garnish
- Black olives or raisins for decorating eyes and mouths
- Fresh parsley leaves for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled shepherd’s pie.
- Sauté Aromatics: In a large pan, heat the olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onions become translucent and fragrant.
- Brown the Ground Beef: Increase the heat to medium-high and add the ground beef to the pan. Cook it until browned, breaking it apart with a spoon. Drain excess fat if necessary to keep the mixture from becoming greasy.
- Add Flavorings: Stir in the tomato paste, Worcestershire sauce, dried thyme, salt, and pepper, mixing thoroughly to combine all flavors.
- Simmer with Broth and Vegetables: Pour in the beef broth and bring the mixture to a simmer. Cook down for about 5 minutes until flavorful. Then stir in the frozen peas and carrots, cooking an additional 5 minutes until the mixture thickens. Remove from heat and set aside.
- Boil Potatoes: While the beef mixture simmers, boil the peeled, cubed potatoes in salted water until tender, about 15-20 minutes. Drain well and return to the pot.
- Mash Potatoes: Add butter and heavy cream to the hot potatoes and mash until smooth and creamy. Season with white pepper to taste. Mix in the shredded white cheese while the potatoes are still hot, stirring until the cheese is fully melted and incorporated.
- Assemble the Pie: Spoon the beef filling into a baking dish, spreading it evenly across the bottom.
- Add Mashed Potatoes: Carefully spread the cheesy mashed potatoes over the beef layer, smoothing the surface.
- Create Ghosts: Using a piping bag, pipe swirls or shapes of mashed potatoes onto the surface to form ghost figures. Decorate each ‘ghost’ with black olive or raisin eyes and mouths for a spooky effect.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the tops of the potato ghosts turn slightly golden and crispy.
- Garnish and Serve: Remove from oven, garnish with fresh parsley leaves to add a pop of color and spooky vibes. Serve hot for a fun, comforting meal.
Notes
- Use extra sharp cheddar cheese for a more pronounced cheesy flavor in the mashed potatoes.
- To save time, prepare the beef filling a day ahead and reheat before assembling the pie.
- For a smoother mashed potato texture, use a potato ricer instead of a traditional masher.
- You can substitute heavy cream with half-and-half for a lighter version, but the creaminess may be slightly reduced.
- Adjust the seasoning and spiciness according to personal preference; a pinch of smoked paprika or cayenne can add depth and heat.
- The black olives or raisins are best added just before baking to prevent drying out.
