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Ghostly Shepherd's Pie with Mashed Potato Topping
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Course Main Course
Cuisine British
Servings 4 people

Equipment

  • Large skillet
  • Large pot
  • Potato masher
  • Baking dish

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 carrots, diced
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 4 large potatoes, peeled and cubed
  • 4 tablespoons butter
  • 1/2 cup milk
  • Salt and pepper to taste
  • 8 black olives, halved

Instructions
 

  • Brown the ground beef in a large skillet over medium heat. Add the diced onion, carrots, and garlic. Cook until the vegetables soften.
  • Stir in the tomato paste, beef broth, Worcestershire sauce, and peas. Simmer for 10 minutes until the mixture thickens. Season with salt and pepper, then transfer to a baking dish.
  • Boil the potatoes in a large pot of salted water until tender. Drain and return them to the pot.
  • Mash the potatoes with the butter and milk until smooth. Add salt and pepper to taste.
  • Spoon the mashed potatoes over the filling. Use a spoon or piping bag to shape the top into 4 to 6 ghost forms.
  • Press two olive halves into each ghost to make eyes. Bake at 400 degrees Fahrenheit for 20 minutes until the edges turn golden.

Notes

Shape the ghosts right before baking so they keep their form. Leftovers reheat well in the oven at 350 degrees Fahrenheit with a splash of broth added to the dish to keep the filling moist. If you prefer a milder flavor, swap the Worcestershire sauce for an extra pinch of salt.
Course: Main Course
Cuisine: British
Equipment: Large skillet, Large pot, Potato masher, Baking dish